Pork Sausage and Kale Gnocchi
Serves: 2 Prep: 10 mins Cook: 10 mines Pair: Special Release Sangiovese
Ingredients
3 pork sausages
100g shallots – thinly sliced
60g kale – roughly chopped
250ml heavy cream
2 cloves garlic – crushed
250g gnocchi
2 sprigs thyme
Salt
Parmesan cheese
Black pepper
Oil
1 knob butter
Method
- Put water on to cook gnocchi
- Remove sausage meat from casings and make mini balls from them – a little larger than a grape
- Fry the sausage for approx. 2 mins on high heat until golden
- Add shallots, garlic, thyme and knob of butter and cook for a further minute
- Add kale and cook for 2 mins – meanwhile, add gnocchi to boiling water
- Add cream to frying pan and cook for 1 minute
- Next, add cooked gnocchi along with 2 tbsp of salted pasta water
- Finish with parmesan cheese and cracked black pepper
Essential Tools
- Chef knives
- Chopping board
- Saucepan
- Non stick frying pan
- Tongs/spatula
- Measuring/weighing utensils
Tips/Tricks
- Pasta/gnocchi water should be heavily salted – taste like the sea!
- Adding the starchy pasta water to your sauce helps to thicken and bind the sauce to the pasta/gnocchi
- I used Italian pork sausages but you can use any type of pork sausage available
- Substitute spinach, leeks or asparagus if you aren’t a fan of kale
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