One-pan sausage gnocchi
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
One-pan sausage gnocchi
A quick supper with minimal washing up, this dish contains kale, which is rich in vitamins A and C and a good source of folate, which is essential for brain health
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
594Kcal
Fat
24gr
Saturates
8gr
Carbs
66gr
Sugars
5gr
Fibre
11gr
Protein
23gr
Salt
2.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 3 tsp olive oil
- 4 Taste the Difference chipolatas
- 350g gnocchi
- 4 spring onions, roughly chopped
- 2 garlic cloves, crushed
- 1 tsp fennel seeds
- pinch of chilli flakes
- 150g baby plum tomatoes, halved
- 80g shredded kale
- zest and juice of ½ a lemon
- 15g grated Parmesan
Step by step
- Heat 1 teaspoon of oil in a large non-stick sauté pan or wok then use scissors to snip in the chipolatas in small chunks. Fry for 2-3 minutes until starting to colour then add the gnocchi and the rest of the oil and cook on a high heat, tossing occasionally for 5-6 minutes until crisp and browned.
- Add the spring onions, garlic, fennel seeds and chilli and stir-fry for 1-2 minutes until fragrant, then mix in the tomatoes and the kale. Add a drizzle of water to the pan then cover with a lid (or a baking tray if the pan doesn’t have a lid) and cook for 3 minutes until the kale and tomatoes have wilted.
-
Remove the lid and cook until any excess water has evaporated. Finally, add the lemon zest, juice and Parmesan and toss everything together, seasoning to taste. Divide between two bowls and serve.Waste notThe rest of the opened pack of gnocchi keeps in the fridge for 2 days, or can be frozen (no need to defrost before cooking).
