Mustardy sausage & sprout gnocchi

Contains pork – recipe is for non-Muslims/non-pork eaters.

Left-over sprouts in your fridge? Make the most of them with our mustardy sausage gnocchi for supper. It takes just 25 minutes to make

Prep:5 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 335
fat 17g
saturates 6g
carbs 30g
sugars 0g
fibre 7g
protein 12g
salt 1.6g

Ingredients

250g gnocchi
1 tbsp olive oil
1 onion, thinly sliced
3 pork sausages (200g)
250g sprouts, shredded
100ml chicken stock
2 tsp wholegrain mustard
2 tbsp half-fat crème fraîche
½ small bunch of parsley, chopped, plus extra to serve
parmesan, grated (optional)

Method

Cook the gnocchi in a pan of salted water following pack instructions. Drain and set aside.
Meanwhile, heat the oil in a large frying pan and fry the onion over a medium heat for 8 mins, or until softened and turning golden brown. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon. Cook for 5 mins until golden brown. Stir through the sprouts and cook for a further 5 mins until softened. Add the stock and mustard, and bring to the boil. Stir through the crème fraîche and parsley. Season. Tip in the gnocchi, tossing with 100ml water to loosen the sauce, and bring to a simmer for 3 mins. To serve, sprinkle with the extra parsley and parmesan, if you like.

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