Sausage and Gnocchi One-pot

30 min
Ingredients
4 persons
  • 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
Preparation

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.