Spicy tomato and sausage gnocchi with fennel and spinach

Total time 50 mins
50 mins preparation time

This is the perfect comfort food. Flavourful sausage meat boosted with the flavour of soy sauce, mixed with a spicy tomato sauce and fresh gnocchi.

Ingredients

4 portion(s)
400 g
herby sausages
1 tbsp
olive oil
1 
onion, finely chopped
2 
fennel bulbs, diced
3 
garlic cloves, crushed
800 g
tins plum tomatoes
 ½ tsp
dried chilli flakes
2 tsp
dried oregano
2 
bay leaves
1 tbsp
tomato puree
500 g
pack fresh gnocchi
100 g
baby spinach
Small pack of basil, leaves chopped
Grated parmesan, to serve
Nutritional facts (per portion): 2399 kJ  /  572 kcal
26.3 g Fat
26.1 g Protein
58.8 g Carbohydrates

Preparation

Step 1

Slit open the sausages and remove the sausage meat, discarding the skins. Heat a wide, high-sided frying pan with the oil over a high heat and cook the sausage meat for 8-10 minutes, breaking it up into small pieces with the back of a wooden spoon. Once golden brown all over, tip onto a plate and set aside. 

Step 2

Add the onion and fennel to the pan and cook for 10 minutes, until softened. Add the garlic and cook for a further minute then add the tinned tomatoes with 200ml water, the chilli flakes, oregano, bay leaves, tomato puree and soy sauce. Simmer for 20 minutes, until reduced slightly and adjust the seasoning to taste.

Step 3

Meanwhile, bring a large pan of water to the boil and cook the gnocchi according to the pack instructions. 

Step 4

While the gnocchi is cooking, add the cooked sausage meat to the sauce and stir the spinach through until it’s just wilted. Drain the gnocchi and stir into the sauce with the basil. Remove the bay leaves, divide between 4 plates and serve with the parmesan and plenty of fresh black pepper.

Recipe-ID: 164

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Slit open the sausages and remove the sausage meat, discarding the skins. Heat a wide, high-sided frying pan with the oil over a high heat and cook the sausage meat for 8-10 minutes, breaking it up into small pieces with the back of a wooden spoon. Once golden brown all over, tip onto a plate and set aside. 

Add the onion and fennel to the pan and cook for 10 minutes, until softened. Add the garlic and cook for a further minute then add the tinned tomatoes with 200ml water, the chilli flakes, oregano, bay leaves, tomato puree and soy sauce. Simmer for 20 minutes, until reduced slightly and adjust the seasoning to taste.

Meanwhile, bring a large pan of water to the boil and cook the gnocchi according to the pack instructions. 

While the gnocchi is cooking, add the cooked sausage meat to the sauce and stir the spinach through until it’s just wilted. Drain the gnocchi and stir into the sauce with the basil. Remove the bay leaves, divide between 4 plates and serve with the parmesan and plenty of fresh black pepper.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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