- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 pork sausages
- 1 tsp chilli flakes
- 1 tsp fennel seeds (optional)
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 500g fresh gnocchi
An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…
- 500ml chicken stock (fresh if you can get it)
- 100g chopped kale
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 40g parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausagemeat is crisp around the edges. Remove from the pan with a slotted spoon.
Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausagemeat over the top.