The sausage sauce for this gnocchi dish is completely delicious, incredibly simple to make and would work for any kind of pasta. I couldn’t find spicy sausages so I used regular ones and I couldn’t understand the point of the yogurt so I left it out entirely. The picture of the gnocchi in the book doesn’t have yoghurt on it either but I‘ve left it in the ingredients as an optional extra.
Two other changes I made: I’m not a big fan of fennel seeds so I used ½ a teaspoon and it was still too much so next time I’ll leave them out altogether. The book says to use 700g of passata but this would be far too much for 400g of gnocchi (the gnocchi would be practically swimming in it) so I’ve amended it to 400g.
- 4 spicy sausages (At least 80% meat)
- 2 tsp fennel seeds (Optional)
- 2 sprigs fresh rosemary (Leaves chopped)
- 125ml Chianti (Red wine)
- 200g tenderstem broccoli
- 400g chopped tomatoes (Or passata)
- 400g gnocchi
- 2 tbs natural yoghurt (Optional)
- olive oil
- 2 rashers smoked streaky bacon (Sliced)
- 40g hazelnuts (Blanched)
- 1 tsp honey (Or maple syrup)
- 200g fine green beans
- 300g mixed greens (e.g. Swiss chard, kale, cavolo nero or spring greens)
- 1.5 tbs extra virgin olive oil
- 1.5 tbs sherry vinegar
- salt and pepper
- Fill and boil the kettle. Place a large casserole pan over a high heat, a small frying pan over a high heat and a large saucepan over a medium heat. Fill the large saucepan with boiled water from the kettle.
- Gnocchi: Squeeze 4 sausages out of their skins and into the casserole pan along with 2 teaspoons of fennel seeds and 2 sprigs of chopped rosemary leaves. Break the sausages apart and stir regularly.
- Greens: Add 2 rashers of sliced bacon to the small frying pan along with 1 teaspoon of olive oil and 40g blanched hazelnuts. Cook until the bacon has coloured then add 1 teaspoon of honey or maple syrup, stir and remove from the heat.
- Trim the ends off 200g of fine beans and put them into the saucepan of boiling water to cook for around 3 to 4 minutes. Add the greens and cook for another few minutes.
- Gnocchi: Add 125m of Chianti to the sausage pan and let it bubble away.
- Greens: If the greens are cooked, use a slotted spoon to transfer them from the saucepan into a colander to drain.
- Gnocchi: Tear the tips off 200g tenderstem broccoli and finely slice the stalks. Add to the sausage pan along with 400g of passata or chopped tomatoes.
- Add the gnocchi to the saucepan of boiling water and cook for around 2 minutes or until the gnocchi are floating.
- Greens: Mix 1.5 tablespoons each of extra virgin olive oil and sherry vinegar in a serving bowl with a pinch of salt and pepper then tip in the greens. Toss to coat then top with the hazelnuts and bacon.
- Gnocchi: Drain the gnocchi and add to the sauce and toss to coat. Adjust the seasoning if necessary then serve in the pan or transfer to a large bowl and optionally drizzle over 2 tablespoons of natural yogurt.