This sausage, kale and gnocchi one-pot recipe appeared in the October 2018 BBC Good Food magazine. I'd been looking for nice gnocchi recipes and this one looked and sounded ideal. We're both fans of sausages and love the combination of fennel and chilli flakes with them...give our sausage, vegetable and pine nut pasta dish a try!
All of the flavours work really well with the soft pillowy gnocchi...this one's definitely a keeper!
Tip
- This sausage, kale and gnocchi one-pot recipe can easily be adapted if you’re cooking for less or more people. The first time I made it, I halved the recipe for the 2 of us.
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How to make this Sausage, Kale and Gnocchi One-Pot
Ingredients
- 1 tbsp olive oil
- 6 pork sausages
- 1 tsp chilli flakes
- 1 tsp fennel seeds (optional)
- 500g fresh gnocchi
- 500ml chicken stock
- 100g chopped kale
- 40g parmesan, finely grated
- freshly grated black pepper
Instructions
- Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausage meat is crisp around the edges (around 6 to 8 minutes). Remove from the pan with a slotted spoon.
- Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, lower the heat slightly, cover the pan with a lid and cook for 3 minutes, then stir in the kale. Cook for 2 minutes more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausage meat over the top.
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Sausage, Kale and Gnocchi One-Pot
Equipment
Ingredients
- 1 tbsp olive oil
- 6 pork sausages
- 1 tsp chilli flakes
- 1 tsp fennel seeds (optional)
- 500 g (17.6 oz) fresh gnocchi
- 500 ml (2 cups) chicken stock
- 100 g (3.5 oz) chopped kale
- 40 g (1.4 oz) parmesan finely grated
- freshly grated black pepper
Instructions
- Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausage meat is crisp around the edges (around 6 to 8 minutes). Remove from the pan with a slotted spoon.
- Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, lower the heat slightly, cover the pan with a lid and cook for 3 minutes, then stir in the kale. Cook for 2 minutes more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausage meat over the top.
Notes
- This sausage, kale and gnocchi one-pot recipe can easily be adapted if you’re cooking for less or more people. The first time I made it, I halved the recipe for the 2 of us.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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