sausage gnocchi with broccoli and tomato recipe
 

For a comforting midweek dinner, sausage gnocchi is the answer. Tossed through a kickin’ garlicky tomato sauce, with broccoli and a hum of fennel, this comforting dish will fill you up a treat. Some people tend to throw away the broccoli stalk, but it’s just as tasty as the florets — I’ve chopped it into the sauce to make the most of every last bit.

serves 4 people

360g broccoli
4 cloves of garlic
1 red onion
2 fresh red chillies
4 sprigs of rosemary (1 sprig when halved)
2 tbsp olive oil
1 tsp fennel seeds
300g higher-welfare coarse pork sausage
2 x 400g tins of quality plum tomatoes
800g gnocchi (300g when halved)
40g parmesan

Cut the broccoli florets into bite-sized pieces, then peel and trim the broccoli stalk. Cook the stalk in a pan of boiling salted water for 5 minutes, or until just tender.

Finely chop the garlic and onion. Deseed and finely chop the chillies. Pick the rosemary leaves.

Using tongs, remove the broccoli stalk from the pan and chop into small chunks, leaving the pan on the heat. Place a large pan on a medium heat with 2 tbsp oil, add the garlic, onion, chilli, fennel seeds and rosemary leaves.

Slit the sausage skins and remove the meat. Add it to the large pan and fry for 10-12 minutes, or until the sausage is golden, stirring well and mashing everything together.

Add the chopped broccoli stalk, pour in the tomatoes, then add 1 tin’s worth of water. Bring to the boil, then simmer for 15 minutes, or until thickened and reduced, breaking up the tomatoes with the back of a wooden spoon as you go.

Meanwhile, add the broccoli florets to the pan of boiling water and cook for 4 minutes, or until just tender, adding the gnocchi for the final 2 minutes, or until they float to the surface.

Drain the gnocchi and broccoli, reserving a mugful of cooking water, then return to the pan, off the heat. Season the sauce to taste with sea salt and black pepper, then add to the gnocchi. Finely grate in most of the parmesan.

Toss well, adding a splash of the cooking water to loosen, if needed, then serve with the remaining parmesan grated on top.

per serving: 644kcal, 21.7g fat (6.4g saturated), 30.6g protein, 82.9g carbs, 11.6g sugar, 3g salt, 8.8g fibre

Recipe © Jamie Oliver