Sausage Gnocchi Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

300 g gnocchi

6 vegetarian sausages

2 garlic cloves (minced)

1 white onion (diced)

6 sun-dried tomatoes (chopped)

1 tsp Italian mixed herbs

½ tsp dried oregano

1 tsp paprika

Salt and pepper (to taste)

1 tbsp tomato paste

400 g chopped tomatoes

120 ml double cream

100 g spinach (chopped)

20 g Pecorino (grated)

Fresh basil (to garnish)

1 tbsp red chili oil (optional, to garnish)

Directions

fry crumbled sausages

Heat your oil in a pan and tear your sausages into chunks, adding them to the pan. Fry them until crispy and golden, which should take approximately 6-8 minutes, flipping the sausage chunks a couple of times to ensure all sides get evenly cooked. Remove the sausages from the pan, trying to keep as much of the oil in the pan as possible.

cook diced onion and garlic

Add the onion and garlic into the pan and saute for 3-5 minutes.

add tomato paste and seasonings

Add the tomato paste and the seasonings. Stir into the onions and cook down for a minute or two until the spices bloom and the tomato paste is fragrant. Season with salt and pepper.

add sun-dried tomatoes and chopped tomatoes

Add the sun-dried tomatoes and the chopped tomatoes, and stir them into the sauce along with 2-4 tbsp water. Simmer for 5-8 minutes.

add gnocchi, spinach, cream

Add the fresh gnocchi, chopped spinach, and cream. Stir into the sauce and simmer for 3-4 minutes until the gnocchi is cooked and the spinach is wilted.

serve with hard cheese and basil

Serve with the Pecorino cheese grated on top, along with the fresh basil and a drizzle of red chili oil, if using.

Nutrition

• Serving Size: 1 g
• Calories: 534 kcal
• Total Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 19 g
• Cholesterol: 96 mg
• Sodium: 679 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 7 g
• Total Sugars: 11 g
• Protein: 24 g