One-pan Creamy Sausage Gnocchi

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

1 tbsp olive oil

500 g Italian pork sausages, casings removed (see note 1)

1 tbsp freshly minced garlic

2 tbsp tomato paste

125 ml white wine (can be substituted with chicken stock)

400 g canned crushed tomatoes

250 ml thickened (whipping/heavy) cream

500 g gnocchi (from the refrigerated section of the supermarket, see note 2)

120 g fresh baby spinach

50 g freshly grated parmesan, plus extra to serve

Sea salt flakes, to taste

Freshly cracked black pepper, to taste

Basil leaves, to serve

Chilli (red pepper) flakes, to serve

Instructions

Cook the sausages – Heat the olive oil in a large, deep, heavy-based pan over medium–high heat.

Add the sausages (with the casings removed) to the pan. Use a wooden spoon to break up the sausage into small pieces. Cook, stirring, for 4–5 minutes until the sausage is fully cooked and browned.

Add the sauce ingredients –Add the garlic and cook, stirring, for 30 seconds.

Add the tomato paste and cook, stirring, for 30 seconds.

Add the white wine and cook for 1–2 minutes until most of the liquid has evaporated.

Add the crushed tomatoes and thickened cream. Stir them in and bring to a simmer.

Add the gnocchi – Add the gnocchi and cook, covered, for 5 minutes.

Give the gnocchi a stir and continue cooking for 2–3 minutes, or until the sauce has thickened to your liking and the gnocchi is cooked through and soft.

Stir in the spinach and cheese – Remove from the heat. Stir through the baby spinach and parmesan.

Serve – Season to taste and serve topped with fresh basil and chilli flakes.

Nutrition

• Calories: 1006 kcal
• Lipides Totaux: 71 g
• Lipides Saturés: 32 g
• Lipides Insaturés: 35 g
• Cholestérol: 177 mg
• Sodium: 1837 mg
• Glucides Totaux: 57 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 6 g
• Protéines: 31 g