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Sausage and gnocchi one-pot


Serves: 4
timePrep time: 20 mins
timeTotal time:
Sausage and gnocchi one-pot
Recipe photograph by Ant Duncan

Sausage and gnocchi one-pot

A fuss-free, family-friendly meal with minimal washing up!

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
499Kcal
Fat
21gr
Saturates
8gr
Carbs
52gr
Sugars
9gr
Fibre
6gr
Protein
23gr
Salt
2.2gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1½ tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 6 pork sausages, cut into chunks
  • 2 tsp fennel seeds
  • pinch of chilli flakes (optional)
  • 500g gnocchi
  • 250ml chicken stock (made using ½ stock cube)
  • 1 x 400g tin chopped tomatoes
  • 150g young spinach
  • 30g Parmesan shavings

Step by step

  1. Heat ½ tablespoon of oil in a large sauté or frying pan and gently fry the onion with a pinch of salt for 5 minutes. Stir in the garlic and cook for a further minute then remove to a bowl.
  2. Add the remaining oil to the pan, increase the heat and fry the sausages until browned all over; 5-7 minutes. Stir in the fennel seeds and chilli, if using, and cook for a minute more.
  3. Add the gnocchi and cook for a couple of minutes until they start to take on some colour, then pour in the chicken stock and tomatoes, adding the cooked onion. Once bubbling, cover and cook for 2 minutes.
  4. Stir through the spinach and cover again for 2 minutes until the spinach has wilted and the gnocchi is tender. Season with black pepper, divide between bowls and serve topped with the Parmesan shavings.

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