8g fibreper serving
20g proteinper serving
Sausage Gnocchi with Leeks and Peas
Sausage nuggets, sweet leeks and peas turn gnocchi into a hearty one-pot meal with a light mustard sauce.
Ingredients
Serves 4- 275 gpork sausages, skins removed
- 650 gpotato gnocchi
- 325 gtrimmed leeks, finely sliced
- 225 gfrozen peas
- 375 mlvegetable stock
- 125 mldry white wine
- 75 mldouble cream
- 2 tspDijon mustard
- 15 mlolive oil
- 4 gsage leaves, finely chopped
- Fine salt, as needed
- Black pepper, freshly ground
Method
- Heat the oil in a wide lidded casserole over medium-high heat. Pinch the sausage meat into small nuggets and fry for 7–8 minutes until browned, turning to colour each side.
- Add the leeks and sage. Lower the heat and cook for 7 minutes, stirring, until the leeks soften without colouring too much.
- Pour in the wine and simmer for 2 minutes until reduced by about half. Scrape the browned sausage juices from the base into the liquid.
- Add the stock and gnocchi. Cover and simmer for 5 minutes, stirring once, until the gnocchi are tender. Check the sausage nuggets are cooked through, reaching 75°C for 30 seconds.
- Stir in the peas, cream and mustard. Simmer uncovered for 3–4 minutes until the peas are hot and the sauce lightly coats the gnocchi.
- Taste before adding salt and pepper. Serve in four bowls. Cool spare portions within 2 hours and refrigerate for up to 2 days or freeze; reheat gently with a little water until piping hot throughout.
Per serving
- kcal
- 679
- protein
- 20.4g
- fibre
- 7.8g
- carbs
- 69.7g
- fat
- 31.7g
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