This recipe is so perfect for winter, it really is comforting and very tasty. You can manipulate the spiciness to suit your taste. I use a mix of normal pork sausages and Italian sausages, the Italian sausages packed a punch so I probably didn’t need to add extra chilli…but I did. It was a nice heat! I grabbed a mixture of fresh herbs from the garden…it needs that hit of freshness.
1 tbs olive oil
1 large onion, finely diced
1 red chilli, deseeded and finely chopped
2 cloves of garlic, crushed
handful of fresh thyme and sage – leaves chopped
4 pork sausages
4 Italian sausages
500g potato gnocchi
200g light cream cheese
200mls vegetable stock
zest of 1 lemon
70g parmesan cheese, grated
Preheat the oven to 200°C
In a large frying pan heat oil, add chilli, onion, herbs and cook for a few minutes
Add the garlic
Squeeze the sausage meat out of their cases into the pan, break the meat up into small pieces
Fry until the meat has turned golden – about 10 mins
While the meat is colouring, cook the gnocchi in a saucepan of simmering water – they should only take a few minutes. Once they float to the surface, drain and add to the sausage mixture.
Stir in the cream cheese, stock and zest – coating the mixture well.
Add in half the parmesan cheese
Pour in to a large ovenproof dish, sprinkle the rest of the parmesan cheese on the top
Cook in the oven for 10-15mins until golden on top
Serve and Enjoy!!