Gnocchi with sausage and kale

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.

Serves: 2

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)
  • Oil
  • Salt and pepper


  1. Preheat the oven to 180C.
  2. 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.
  3. 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.
  4. In a frying pan, heat some oil and add the sausagemeat mix. Fry for 5 minutes until brown.
  5. Add the wine (or water) and cook for 2 minutes to burn off the alcohol.
  6. Add the tomato puree and basil. Stir to combine well and cook for about a minute.
  7. Combine the gnocchi, kale and sausagemeat in an oven dish. Dot with the mozzarella and pop into the oven for 10 minutes. Boom.

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