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Sausage gnocchi
- Janine Ratcliffe
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Serves 2 - 3
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 5 out of 5.9 ratingsRate
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Sausage and kale are a great match in this creamy, warming sausage gnocchi recipe
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Try our sausage gnocchi, then try sausage, spinach and chilli pasta, stuffed sausage pasta bake, vodka pasta, crispy sausage orecchiette, or sausage pasta with broccoli. Then try our meatball and gnocchi bake.
Sausage gnocchi recipe
Ingredients
Nutrition
-
100g kale
woody stems discarded, leaves chopped
-
olive oil
-
4 Italian-style herby sausages
skinned and broken into chunks
-
2 garlic cloves
finely sliced
-
1 tsp fennel seeds
crushed
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good pinch of dried chilli flakes
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1 tbsp dijon mustard
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100ml chicken stock
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75ml double cream
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400g gnocchi
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30g parmesan
finely grated, plus extra to serve
Nutrition: per serving (3)
- kcal710
- fat50.3g
- saturates21.1g
- carbs36.1g
- sugars6.2g
- fibre5.5g
- protein25.6g
- salt3.8g
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Method
-
step 1
Put the kale in a bowl and pour over enough boiled water to cover.
-
step 2
Heat 1 tbsp of oil in a frying pan and fry the sausagemeat, breaking up any large chunks with a wooden spoon, until golden and crisp on the edges, and cooked through.
-
step 3
Add the garlic and cook for 2 mins, then add the fennel seeds, chilli and mustard, and combine well.
-
step 4
Drain the kale, then add to the pan with the stock and simmer for 3-4 mins or until wilted and tender. Stir in the cream and heat until bubbling.
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step 5
Cook the gnocchi following pack instructions then scoop out with a slotted spoon and add to the frying pan, along with the parmesan. Toss everything together until the gnocchi is well coated.
-
step 6
Taste and season with pepper and a little salt, if needed. Serve in warm bowls with extra parmesan, if you like.
More ways with gnocchi.
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.9 ratings
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