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Mustardy sausage & sprout gnocchi

Mustardy sausage & sprout gnocchi served on a plate

Mustardy sausage & sprout gnocchi

Name: Mustardy sausage & sprout gnocchi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 250g gnocchi; 1 tbsp olive oil; 1 onion thinly sliced; 3 pork sausages (200g); 250g sprouts shredded; 100ml chicken stock; 2 tsp wholegrain mustard; 2 tbsp half-fat crème fraîche; ½ small bunch of parsley chopped, plus extra to serve; parmesan grated (optional)

Esther Clark

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.7 out of 5.15 ratingsRate

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Left-over sprouts in your fridge? Make the most of them with our mustardy sausage gnocchi for supper. It takes just 25 minutes to make

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Ingredients

Nutrition

Units:

MetricUS

250g gnocchi
1 tbsp olive oil
1 onion

thinly sliced
3 pork sausages

(200g)
250g sprouts

shredded
100ml chicken stock
2 tsp wholegrain mustard
2 tbsp half-fat crème fraîche
½ small bunch of parsley

chopped, plus extra to serve
parmesan

grated (optional)

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Nutrition: Per serving

kcal335
fat17g
saturates6g
carbs30g
sugars6g
fibre7g

high
protein12g
salt1.6g

Method

step 1

Cook the gnocchi in a pan of salted water following pack instructions. Drain and set aside.
step 2

Meanwhile, heat the oil in a large frying pan and fry the onion over a medium heat for 8 mins, or until softened and turning golden brown. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon. Cook for 5 mins until golden brown. Stir through the sprouts and cook for a further 5 mins until softened. Add the stock and mustard, and bring to the boil. Stir through the crème fraîche and parsley. Season. Tip in the gnocchi, tossing with 100ml water to loosen the sauce, and bring to a simmer for 3 mins. To serve, sprinkle with the extra parsley and parmesan, if you like.

Recipe from Good Food Vegetarian Christmas, December 2020

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A star rating of 4.7 out of 5.15 ratings

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