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Jamie Oliver's 15 Minute Meals: Sausage Gnocchi recipe

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A brilliant weeknight dinner. The sausage gnocchi is quick and satisfying and the bacon hazelnut topping turns ordinary greens into a treat.
  • Prep10m
  • Cook10m
  • Total20m

The sausage sauce for this gnocchi dish is completely delicious, simple to make and would work for any kind of pasta. I couldn’t find spicy sausages so I used regular ones and I wasn't sure about the drizzled yogurt so I left it out. 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 find fennel seeds quite strong so I used ½ a teaspoon and it was still pretty dominant.
  • The book says to use 700g of passata but I feel like this would be a lot for 400g of gnocchi so I used a 400g tin of chopped tomatoes.


Jamie Oliver's 15 Minute Meals: Sausage Gnocchi

  • Prep10m
  • Cook10m
  • Total20m
Serves: 4



  • 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 tbsp 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)
  • 1½ tbsp extra virgin olive oil
  • 1½ tbsp sherry vinegar
  • salt and pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gnocchi: Add 125m of Chianti to the sausage pan and let it bubble. 
  6. Greens: If the greens are cooked, use a slotted spoon to transfer them from the saucepan into a colander to drain.
  7. 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.
  8. Add 400g of gnocchi to the saucepan of boiling water and cook for around 2 minutes or until the gnocchi start to float.
  9. Greens: Mix 1½ 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 cooked greens. Toss to coat then top with the hazelnuts and fried bacon.
  10. 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.

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