Sausage Gnocchi Recipe | olivemagazine

Two bowls of sausage gnocchi with parmesan and red wine on the side

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
good pinch of dried chilli flakes
1 tbsp dijon mustard
100ml chicken stock
75ml double cream
400g gnocchi
30g parmesan
finely grated, plus extra to serve

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.
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.

Janine Ratcliffe Portrait

Janine RatcliffeFood director