Green bean salad
This summery vegan green bean salad is flavoured with fresh mint and uses just five ingredients. Put it together for a speedy al fresco side dish
Sausage & fennel gnocchi bake
Serves 2
Easy
Prep:
Cook:
Throw together sausages, gnocchi, fennel, garlic, cream and parmesan to make this easy bake. It's a flavour-packed and hearty low-cost dinner for two
Skip to ingredients
- 1-2 tbsp olive oil
- 4 sausages
- 1 fennel bulb
- 2 garlic cloves
- 200g gnocchi
- 4 tbsp mascarponesoft cheese or double cream
- ½ lemonjuiced
- 20g parmesan
Nutrition: Per serving
- kcal613
- fat39g
- saturates18g
- carbs42g
- sugars8g
- fibre8ghigh
- protein19g
- salt2.01g
Method
step 1
Heat 1 tbsp oil in a large frying pan over a medium heat. Pinch the sausagement out of the skins and into the pan in small nuggets, discarding the skins. Fry for 8-10 mins until golden and crispy.
step 2
Meanwhile, thinly slice the fennel bulb. Scoop the sausage pieces out onto a plate, leaving the fat in the pan. Fry the fennel in the pan over a medium heat with a pinch of salt until soft, adding a drizzle more oil, if needed. Crush or grate in the garlic, and fry for another 2 mins.
step 3
Add the gnocchi along with 150ml water, and cook for 4-5 mins until tender. Stir in the mascarpone, soft cheese or cream and squeeze in the lemon juice, then season well. Heat the grill to high.
step 4
Stir the crispy sausage pieces back into the pan, then finely grate over the parmesan. Slide under the grill for 6-8 mins until the top is golden and crisp.
