Creamy Sausage & Spinach Gnocchi
Brought to the table straight from the pan, the gnocchi bobbing in a glossy mustard cream with flecks of dark green spinach and craggy bits of golden sausage, finished with a slick of olive oil and torn basil.
Ingredients
Serves 4- 400 gpork sausages, skins removed
- 800 gchilled potato gnocchi suitable for pan cooking
- 1medium onion, finely chopped
- 2garlic cloves, crushed
- 1 tbspolive oil
- 15 gbutter
- 150 mlhot chicken stock
- 120 gbaby spinach, washed
- 200 mldouble cream
- 1 tspDijon mustard
- 50 ggrated Parmesan
- Fine salt, to taste
- 10 gbasil leaves, torn, optional (optional)
- 200 gmixed salad leaves, optional (optional)
- 1 tbspolive oil, for the optional salad (optional)
- 1 tspred wine vinegar, for the optional salad (optional)
- Black pepper, to taste
Method
- Heat the tablespoon of oil in a large deep frying pan over medium-high heat. Pinch the sausage meat into hazelnut-sized pieces and brown in two batches for 6–8 minutes each. Season with pepper; sausages are already salted. Lift onto a plate.
- Turn the heat down to medium, add the butter and onion to the same pan and cook until soft and translucent, 4–5 minutes, scraping up the sausage fond as the onions release their moisture. Stir in the crushed garlic for 30 seconds, until fragrant.
- Add the gnocchi and toss in the buttery onion for 2–3 minutes, stirring so they do not catch.
- Pour in the hot chicken stock and double cream and stir in the Dijon mustard. The stock and cream are doing the heavy lifting here; they loosen the fond and carry the mustard and Parmesan through every gnocchi pillow. Bring to a gentle simmer and cook for 4–5 minutes until the gnocchi have plumped and the sauce is glossy and lightly thickened, the kind of coat-the-back-of-a-spoon sauce that clings.
- Return the browned sausage and any resting juices to the pan, then stir through the baby spinach a handful at a time and the Parmesan until the spinach has just wilted and the sausage is steaming hot throughout and the sauce coats everything; creamy throughout, with a few brown-edged gnocchi poking up for contrast.
- Taste the sauce, then add black pepper and only as much salt as it needs.
- Serve on warm plates with the optional torn basil. If using the salad, dress its leaves with the measured tablespoon of olive oil and teaspoon of vinegar and serve alongside.
Per serving
- kcal
- 990
- protein
- 28.5g
- fibre
- 5g
- carbs
- 79.1g
- fat
- 60.5g
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