Description
Gnocchi in a balsamic spinach and tomato sauce with sliced sausages (and maybe even a cheeky sprinkle of cheese).
Ingredients
Units
Scale
- 250 g potato gnocchi
- 1 large onion (or 2 small), diced
- 1 red, yellow or orange pepper, de-seeded and diced
- 3 cloves of garlic, finely diced
- 4 sausages (I used Cumberland but any sausages are fine)
- 4–5 knobs of frozen spinach
- 1 tin chopped tomatoes
- 1 tablespoon balsamic vinegar
- A few fresh basil leaves, chopped or torn up
- Sea salt and black pepper
- Olive oil
Instructions
- Heat a drizzle of olive oil in a frying pan and add the sausages. Allow to cook slowly, turning occasionally while you get on with making the sauce.
- Put the frozen spinach in a small frying pan with a tiny drizzle of oil and place on a low heat. Stir and turn the pieces of spinach occasionally until they are defrosted and broken down. Turn off the heat and put aside for a moment.
- While the spinach is cooking, heat 1 tablespoon olive oil in a large pan. Add the diced onion and fry until starting to soften. Add the diced pepper and garlic and fry for about 10 minutes, stirring frequently, until the onion and pepper are soft and cooked through.
- Add the spinach to the onions and peppers and stir.
- Add the tomatoes to the pan and then half fill the tin with cold water to get all the tomato juice out. Add to the pan along with the balsamic vinegar and some salt and pepper.
- Stir the sauce well and then bring it up to a gentle simmer. Allow to simmer, stirring occasionally, until reduced down to a thick sauce.
- Put the gnocchi in a pan and cover with some freshly boiled water. Add a pinch of salt and place on a medium/high heat and boil for 2-4 minutes – you can tell gnocchi are done when they start to float to the surface of the water.
- Drain the gnocchi, reserving a ladleful of the cooking water, and add to the sauce. Mix well until the gnocchi are coated, adding some of the reserved cooking water if it seems like it needs it.
- Slice or chop up the sausages and add to the sauce along with the torn-up basil leaves. Mix everything together and check the seasoning.
- Serve with some grated cheese if you like.
- Prep Time: 15 minutes
- Cook Time: 20 minutes