“Gnocchi is a great fridge staple – just add oomph with spicy sausage sauce for a delicious dinner ”
- 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
Ingredients out • Kettle boiled • Large casserole pan, high heat • Small frying pan, high heat • Large lidded pan, high heat • Food processor (thick slicer)
Squeeze the sausage meat out of the skins into the casserole pan with the fennel seeds and rosemary leaves (discard the sausage skins). Break the meat apart, stirring regularly.
Finely slice the bacon, put into the small frying pan with 1 teaspoon of olive oil and the hazelnuts and cook until golden, then add the maple syrup or honey and remove from the heat.
Line the beans up and cut off the stalks, then put them into the large pan, cover with boiling salted water and the lid. Cook for 4 minutes, then add the greens, tearing up any larger leaves.
Pour the wine into the sausage pan and let it bubble away while you check on the beans and greens. If done, use a slotted spoon to transfer them to a colander to drain, leaving the pan of water on the heat.
Tear the broccoli tips into the sausage pan, then slice and add the stalks, along with the passata.
Add the gnocchi to the pan of water the greens were cooked in and pop the lid on.
Mix the extra virgin olive oil, vinegar and a pinch of sea salt and black pepper in a serving bowl, tip in the drained greens and toss to coat, then scatter over the crispy nuts and bacon.
When the gnocchi have been floating for a couple of minutes, drain them and toss with the sauce. Season to taste and serve in the pan, or on a nice platter, drizzled with yoghurt.
Source: Jamie Oliver