Creamy Sausage Gnocchi
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 400 g Pork sausages
- 0.5 Onion (finely diced)
- 2 Garlic cloves (crushed)
- 500 g Gnocchi
- 400 ml Chicken stock
- 1 tsp Italian seasoning
- 200 ml Crème fraîche
- 60 g Sun-dried tomatoes
- 100 g Spinach (finely chopped)
- 30 g Parmesan (grated)
Method
- Heat 1 tbsp Olive oil in a large pan over a medium heat. Squeeze the sausage meat out of 400 g Pork sausages and add it to the pan. Break the meat up with a wooden spoon and cook for 5-6 minutes.
- Once cooked remove from the pan and set aside.
- Reduce the heat to low and add 0.5 Onion and 2 Garlic cloves to the pan and cook until softened, about 4 minutes.
- Add 500 g Gnocchi to the pan and cook for a further minute.
- Add 400 ml Chicken stock, 1 tsp Italian seasoning, 200 ml Creme fraiche and 60 g Sun-dried tomatoes to the pan. Continue cooking for 3 minutes.
- Add the cooked sausage, 100 g Spinach and 30 g Parmesan to the pan.
- Cook for a further 3 minutes and then serve. Top with extra Parmesan (optional).