Recipe Wk03 Jamie's 15 Min Sausage Gnocchi

For this week's recipe, I decided to try something new with gnocchi. It is something I have had before, but never tried it with sauages. I also recently went to London Borough Market and picked up some Fennel seeds which I was excited to try for the first time. As this recipe required them, it was another thing that attracted me to them. The recipe I found was in Jamie Oliver's 15 minute meal, titled 'Sausage gnocchi with warm kale & bean salad'. I didn't strive to create the meal in 15 minutes, but I still managed it. I pre-prepared the ingredients and popped the hob and kettle on ready, which really does help.
Here are the ingredients you will need. (I halved the recipe)


4 spicy Italian sausages
2 tsp fennel seeds
2 sprigs of rosemary (I used dried)
125 ml Chianti
200 tenderstem broccoli
700g passata
400g potato gnocchi


2 rashers (slices) of smoked streaky bacon (I used lardons)
olive oil
40g blanched hazelnuts
1 tsp honey or maple syrup
200g fine green beans
300g mixed greens such as curly kale, swiss chard, cavolo nero, spring greens and Brussels tops (I went for kale, 50p at the moment in Tesco)
1 1/2 T extra virgin olive oil
1 1/2 T sherry vinegar (I would use a little less of this)

START COOKING
Squeeze the sausage meat out of the skins into the casserole pan with the fennel seeds and rosemary leaves (discard the sausage skins) • Break the meat apart, stirring regularly • Finely slice the bacon, put into the small frying pan with 1 teaspoon of olive oil and the hazelnuts and cook until golden, then add the maple syrup or honey and remove from the heat

Line the beans up and cut off the stalks, then put them into the large pan, cover with boiling salted water and the lid • Cook for 4 minutes, then add the greens, tearing up any larger leaves • Pour the wine into the sausage pan and let it bubble away while you check on the beans and greens • If done, use a slotted spoon to transfer them to a colander to drain, leaving the pan of water on the heat • Tear the broccoli tips into the sausage pan, then slice and add the stalks, along with the passata

Add the gnocchi to the pan of water the greens were cooked in and pop the lid on • Mix the extra virgin olive oil, vinegar and a pinch of salt and pepper in a serving bowl, tip in the drained greens and toss to coat, then scatter over the crispy nuts and bacon • When the gnocchi have been floating for a couple of minutes, drain them and toss with the sauce • Season to taste and serve in the pan, or on a nice platter, drizzled with yoghurt





The meal was delicious, but for me, this was the flavour highlight. I have never really cooked with nuts before, but adding it with bacon to greens was my favourite part of the recipe.

 Even though I halved the recipe (for just myself) I had enough to draw out the leftovers for another couple of meals for myself. This is perfect for me at the moment, as I have little time to cook when I get home from work, and I believe this will work well quickly reheated with some freshly cooked veggies.

So far this is my favourite recipe that I have tried (though I am not far into the project) and would give it a go again. Fennel seeds gave a really nice flavour to the tomato sauce, which I would normally have to season thoroughly to stop it from being bitter. The only thing I would change, is to reduce the amount of vinegar in with the greens as I found it a little strong.

Here is a link to the recipe online.

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