Back when I was plotting my tomato & ajvar baked gnocchi, I picked up two packets of gnocchi – and the second has been staring at me every time I open the fridge for at least two weeks. Alongside it, a spare mozzarella ball I picked up at the same time.
I’ve been struggling for a way to use it, until Marc picked up two-dozen ‘Extra Special’ chipolatas from the Whoops! counter earlier this week for under £3. Not bad, considering a packet of 12 usually costs £2.25. Ten went into a casserole, and I’ve used half of the remaining 14 here. The rest are in the freezer.
I remember enjoying a sausage-and-broccoli pasta dish at a high street restaurant chain back when my tastes were less discerning, so decided to riff off that here.
It’s tastier than I could ever have hoped, is on the table in about 30 minutes, and was hungrily scoffed in around 90 seconds amid plenty of ‘mmm!’s and ‘ooh!’s.
Prep time: 10 minutes
Cook time: 20 minutes
- A few good-quality sausages
- Two handfuls curly kale, chopped (65p/200g)
- 300g gnocchi (Co-op, £1.60)
- 1 red onion, diced
- 1/2tsp garlic puree
- 1/2 mozzarella ball, roughly torn (55p/115g)
- 1tbsp tomato puree
- Handful of basil leaves, ripped into bits
- A generous splash of wine (red or white, whatever you have – or water)
- Salt and pepper
- Preheat the oven to 180C.
- Use scissors to snip the raw sausages in half lengthwise, then remove the skins and place the meat in a bowl. Add the onion and garlic, season well, and mix.
- Cook the gnocchi according to the packet instructions. Add the kale for the final 30 seconds, then drain and run the combined kale and gnocchi under cold water.
- In a frying pan, heat some oil and add the sausagemeat mix. Fry for 5 minutes until brown.
- Add the wine (or water) and cook for 2 minutes to burn off the alcohol.
- Add the tomato puree and basil. Stir to combine well and cook for about a minute.
- Combine the gnocchi, kale and sausagemeat in an oven dish. Dot with the mozzarella and pop into the oven for 10 minutes. Boom.