Tuscan Sausage Gnocchi is a traditional British recipe for a classic Tuscan-inspired dish of potato gnocchi, spinach and sausages win a white wine stock with paprika and oregano. The full recipe is presented here and I hope you enjoy this classic British version of: Tuscan Sausage Gnocchi.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This adaptation of a Tuscan dish makes an excellent midweek dish of sausages with their casings removed that are broken into small pieces and cooked in stock with gnocchi.
Ingredients:
1 tbsp olive oil
1 onion, sliced
4 sausages, skinned
½ tbsp paprika
1 tsp oregano
125ml white wine
200ml vegetable stock or chicken stock
100g frozen spinach
500g gnocchi (prepare yourself or buy pre-made)
30g finely-grated parmesan cheese
Method:
Place a large frying pan over medium heat. Once hot add the oil and use to fry the onion for 6 minutes until softened but not golden. Stir in the sausage meat and break it up using a wooden spoon to create small pieces. Cook for 5 minutes, until beginning to brown.
Sprinkle over the paprika and oregano and stir to incorporate. Cook for 1 minute, then pour in the wine, and cook for a few minutes until it’s evaporated a little. Pour in the stock, season with freshly ground black pepper and cook for 3 minutes, then add the spinach and cook for 5–6 minutes until defrosted.
Ensure the stock is simmering, then add in the gnocchi and cook for 3 mins. Stir in most of the parmesan and serve with the remaining sprinkled over.
