- 24ml Castillo de Canena Harissa Extra Virgin Olive Oil
- 250ml Chicken Stock
- 10g Fennel Seeds
- 4piece Fresh Bratwurst Pork Sausage
- 10g Garlic
- 500g Gnocchi
- 1tin Mutti Finely Chopped Tomatoes
- 30g Parmigiano Reggiano 56 Months
- 1200g Yellow Onions
- 150g Young Spinach
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.