Fennel and Sausage Gnocchi

Name: Fennel and Sausage Gnocchi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 1 tbsp. olive oil; 1 onion, finely chopped; 1 fennel bulb, finely sliced; 8 good-quality pork sausages, about 450g (1lb); 2 x 350 g jars of pasta sauce - we used Loyd Grossman Tomato & Basil Pasta Sauce; 2 x 500 g packs gnocchi; Large handful each fresh basil and rocket; Parmesan, grated, optional

This quick family supper is sure to become a firm favourite

By The GH Kitchen TeamPublished: 09 October 2012

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Yields:

Prep Time:

5 mins

Cook Time:

20 mins

Total Time:

25 mins

Ingredients

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

Directions

1. Step 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. Step 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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Per Serving:

Calories: 498
Total carbs: 70 g
Sugars: 9 g
Total fat: 16 g
Saturated fat: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time