Fri, 29 September 2023
Ingredients
1 tbsp olive oil
6 pork sausages
1 leek thinly sliced
4 cloves garlic, crushed
1/2 tsp chilli flakes
1 tsp fennel seeds
1/2 tsp dried sage
500g fresh gnocchi
300ml chicken stock
250ml cooking cream
1 heaped tsp cornflour
100g chopped Cavolo Nero (or kale)
40g parmesan, finely grated
Method
Preheat your oven to 200C fan.
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. Add the chilli flakes, fennel seeds, sage, garlic, leeks, kale and cook until the leeks and kale are wilted.
Mix the cornflour into the cream and add it to the pan along with the the chicken stock. Bring it up to a simmer and add the gnocci.
Top with the cheese and place into the oven for 20 minutes until the top is bubbly and brown.
