Sausage gnocchi with warm kale & bean salad

sausage gnocchi

Serves 4

  • For the gnocchi

  • 4 spicy higher-welfare sausages (at least 80% meat)

  • 2 teaspoons fennel seeds

  • 2 sprigs of fresh rosemary

  • 125 ml Chianti

  • 200 g tenderstem broccoli

  • 700 g passata

  • 400 g gnocchi

  • 2 tablespoons fat-free natural yoghurt

  • For the greens

  • 2 rashers of higher-welfare smoked streaky bacon

  • olive oil

  • 40 g blanched hazelnuts

  • 1 teaspoon maple syrup or runny honey

  • 200 g fine green beans

  • 300 g mixed greens, such as curly kale, Swiss chard, cavolo nero, spring greens and Brussels tops

  • 1½ tablespoons extra virgin olive oil

  • 1½ tablespoons sherry vinegar

Ingredients out • Kettle boiled • Large casserole pan, high heat • Small frying pan, high heat • Large lidded pan, high heat • Food processor (thick slicer)



START COOKING

Squeeze the sausage meat out of the skins into the casserole pan with the fennel seeds and rosemary leaves (discard the sausage skins) • Break the meat apart, stirring regularly • Finely slice the bacon, put into the small frying pan with 1 teaspoon of olive oil and the hazelnuts and cook until golden, then add the maple syrup or honey and remove from the heat



Line the beans up and cut off the stalks, then put them into the large pan, cover with boiling salted water and the lid • Cook for 4 minutes, then add the greens, tearing up any larger leaves • Pour the wine into the sausage pan and let it bubble away while you check on the beans and greens • If done, use a slotted spoon to transfer them to a colander to drain, leaving the pan of water on the heat • Tear the broccoli tips into the sausage pan, then slice and add the stalks, along with the passata



Add the gnocchi to the pan of water the greens were cooked in and pop the lid on • Mix the extra virgin olive oil, vinegar and a pinch of salt and pepper in a serving bowl, tip in the drained greens and toss to coat, then scatter over the crispy nuts and bacon • When the gnocchi have been floating for a couple of minutes, drain them and toss with the sauce • Season to taste and serve in the pan, or on a nice platter, drizzled with yoghurt

Nutritional Information

Sausage gnocchi with warm kale & bean salad

Speedy and satisfying

More Mains recipes >
0 foodies cooked this
Gnocchi is a great fridge staple – just add oomph with spicy sausage sauce for a delicious dinner
Serves 4
15m
Super easy
Method

Ingredients out • Kettle boiled • Large casserole pan, high heat • Small frying pan, high heat • Large lidded pan, high heat • Food processor (thick slicer)

START COOKING
Squeeze the sausage meat out of the skins into the casserole pan with the fennel seeds and rosemary leaves (discard the sausage skins) • Break the meat apart, stirring regularly • Finely slice the bacon, put into the small frying pan with 1 teaspoon of olive oil and the hazelnuts and cook until golden, then add the maple syrup or honey and remove from the heat

Line the beans up and cut off the stalks, then put them into the large pan, cover with boiling salted water and the lid • Cook for 4 minutes, then add the greens, tearing up any larger leaves • Pour the wine into the sausage pan and let it bubble away while you check on the beans and greens • If done, use a slotted spoon to transfer them to a colander to drain, leaving the pan of water on the heat • Tear the broccoli tips into the sausage pan, then slice and add the stalks, along with the passata

Add the gnocchi to the pan of water the greens were cooked in and pop the lid on • Mix the extra virgin olive oil, vinegar and a pinch of salt and pepper in a serving bowl, tip in the drained greens and toss to coat, then scatter over the crispy nuts and bacon • When the gnocchi have been floating for a couple of minutes, drain them and toss with the sauce • Season to taste and serve in the pan, or on a nice platter, drizzled with yoghurt

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 526
    26%
  • Carbs 32.1g
    12%
  • Sugar 13.8g 15%
  • Fat 29.6g 42%
  • Saturates 7.5g 38%
  • Protein 24.7g 55%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the gnocchi

  • 4 spicy higher-welfare sausages (at least 80% meat)

  • 2 teaspoons fennel seeds

  • 2 sprigs of fresh rosemary

  • 125 ml Chianti

  • 200 g tenderstem broccoli

  • 700 g passata

  • 400 g gnocchi

  • 2 tablespoons fat-free natural yoghurt

  • For the greens

  • 2 rashers of higher-welfare smoked streaky bacon

  • olive oil

  • 40 g blanched hazelnuts

  • 1 teaspoon maple syrup or runny honey

  • 200 g fine green beans

  • 300 g mixed greens, such as curly kale, Swiss chard, cavolo nero, spring greens and Brussels tops

  • 1½ tablespoons extra virgin olive oil

  • 1½ tablespoons sherry vinegar