Sausage Gnocchi with Leeks and Peas

• 275 gpork sausages, skins removed
• 650 gpotato gnocchi
• 325 gtrimmed leeks, finely sliced
• 225 gfrozen peas
• 375 mlvegetable stock
• 125 mldry white wine
• 75 mldouble cream
• 2 tspDijon mustard
• 15 mlolive oil
• 4 gsage leaves, finely chopped
• Fine salt, as needed
• Black pepper, freshly ground

Method

1. 1Heat the oil in a wide lidded casserole over medium-high heat. Pinch the sausage meat into small nuggets and fry for 7–8 minutes until browned, turning to colour each side.
2. 2Add the leeks and sage. Lower the heat and cook for 7 minutes, stirring, until the leeks soften without colouring too much.
3. 3Pour in the wine and simmer for 2 minutes until reduced by about half. Scrape the browned sausage juices from the base into the liquid.
4. 4Add the stock and gnocchi. Cover and simmer for 5 minutes, stirring once, until the gnocchi are tender. Check the sausage nuggets are cooked through, reaching 75°C for 30 seconds.
5. 5Stir in the peas, cream and mustard. Simmer uncovered for 3–4 minutes until the peas are hot and the sauce lightly coats the gnocchi.
6. 6Taste before adding salt and pepper. Serve in four bowls. Cool spare portions within 2 hours and refrigerate for up to 2 days or freeze; reheat gently with a little water until piping hot throughout.

Per serving

kcal

679

protein

20.4g

fibre

7.8g

carbs

69.7g

fat

31.7g