Sausage, kale & gnoc­chi one pot

SERVES 4 PREP 5 mins COOK 15 mins EASY

BBC Good Food - - Easy Everyday -

1 tbsp olive oil

6 pork sausages

1 tsp chilli flakes

1 tsp fen­nel seeds (op­tional) 500g fresh gnoc­chi 500ml chicken stock (fresh if you can get it)

100g chopped kale

40g parme­san, finely grated 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 sausage­meat is crisp around the edges. 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, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins 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 sausage­meat over the top.

GOOD TO KNOW cal­cium • fi­bre • vit c

PER SERV­ING 516 kcals • fat 27g • sat­u­rates 10g • carbs 44g • sug­ars 3g • fi­bre 6g • protein 21g • salt 2.5g

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