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Sausage gnocchi
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Total Time:
15 minutes
Elevate your fridge staple, gnocchi, with a flavorful spicy sausage sauce for a delectable dinner.
Ingredients:
  • 4 spicy higher-welfare sausages (at least 80% meat)
  • 2 teaspoons fennel seeds
  • 2 sprigs of fresh rosemary
  • 125 ml Chianti
  • 200 g tenderstem broccoli
  • 700 g passata
  • 400 g gnocchi
  • 2 tablespoons fat-free natural yoghurt
  • 2 rashers of higher-welfare smoked streaky bacon
  • olive oil
  • 40 g blanched hazelnuts
  • 1 teaspoon maple syrup or runny honey
  • 200 g fine green beans
  • 300 g mixed greens, such as curly kale, Swiss chard, cavolo nero, spring greens, Brussels tops
  • 1½ tablespoons extra virgin olive oil
  • 1½ tablespoons sherry vinegar
Instructions:
  • Preparation - Take out the ingredients. - Boil the kettle. - Heat a large casserole pan over high heat. - Heat a small frying pan over high heat. - Heat a large lidded pan over high heat. - Prepare a food processor with a thick slicing attachment. Cooking - Remove sausage meat from skins and place in the casserole pan with fennel seeds and rosemary. Discard the skins and break apart the meat while stirring. - Finely slice the bacon, then sauté it in the small frying pan with 1 teaspoon of olive oil and hazelnuts until golden. Add maple syrup or honey, then remove from heat. - Trim the beans and cook them in the large pan with boiling salted water and cover for 4 minutes. Add greens and continue cooking. - Pour wine into the casserole pan with sausage and let it simmer. - Transfer beans and greens to a colander when done, keeping the pan of water on the heat. - Tear broccoli tips into the sausage pan, slice and add the stalks, and pour in the passata. - Cook gnocchi in the water the greens were cooked in with the lid on. - Mix extra virgin olive oil, vinegar, sea salt, and black pepper in a serving bowl. Add drained greens and toss with the dressing. Top with crispy nuts and bacon. - Drain gnocchi, toss with sauce, season to taste, and serve in the pan or on a platter, drizzled with yogurt.

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