Sausage and gnocchi one-pot
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Sausage and gnocchi one-pot
A fuss-free, family-friendly meal with minimal washing up!
Serves: 4
Prep time: 20 minsTotal 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
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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
- 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.
- 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.
- 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.
- 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.
