Fennel and sausage gnocchi

Serves: 6

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Total Time: 22

Prep Time: 5

Cook Time: 17

• 1tbsp  olive oil
• 1  onion, finely chopped
• 1  fennel bulb, finely sliced
• 8  good-quality pork sausages, about 450g (1lb)
• 2 x  350g jars of pasta sauce – we used Lloyd Grossman Tomato & Basil Pasta Sauce
• 2 x  500g packs gnocchi
• Large handful each fresh basil and rocket
• Parmesan, grated, optional

Method

1. Heat the oil in a large frying pan over medium heat and fry the onion and fennel for 6min until beginning to soften. Meanwhile, peel off and discard the sausage skins. Add the sausages to the pan (breaking up the meat with a wooden spoon) and continue cooking for about 8min, until golden. Pour in the pasta sauce and simmer for 3min until piping hot.
2. Meanwhile, cook the gnocchi in a large pan of boiling water according to the instructions on the packet or until they bob to the surface. Drain well, return to the pan and pour the sausage sauce over the gnocchi. Stir through most of the basil and rocket. Divide among six warmed bowls and garnish with remaining basil and rocket and some grated Parmesan, if you like.

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