One-Pot Sausage and Leek Gnocchi
This one-pot gnocchi dish is creamy and comforting, and comes together in under 30 minutes for a speedy dinner.
Introduction
One-pot dishes are low on effort (and washing up!) but can be big on flavour. Gnocchi keeps for ages in the fridge and is super quick to prepare. A tasty, versatile ingredient for days when time is pressing. Veggie sausages will work just as well, so swap those in if you’re meat-free.
Ingredients
| 150g | chestnut mushrooms (around 6 mushrooms) |
| 4 | sausages |
| 2 cloves of | garlic |
| 3 tbsp | vegetable oil |
| 2 | leeks |
| 60ml | white wine |
| 250ml | chicken stock |
| 300g | gnocchi |
| 3 tbsp | double cream |
| 20g | Parmesan cheese, grated, plus extra to serve |
| Handful of | chopped parsley |
| Sea salt and black pepper |
Method
Slice your mushrooms, cut your sausages into four pieces each and mince your garlic. Heat 1 tablespoon of the vegetable oil in a large pan over a high heat. Add in the mushrooms and sausages and brown them off for 3–4 minutes.
Meanwhile, trim off the woody ends of the leeks. Slice the leeks in half and wash them well in the sink, then thinly slice.
Once the mushrooms and sausages are nicely browned, remove them from the pan and set aside on a plate. Add the other 2 tablespoons of vegetable oil to the pan and lower the heat to medium. Add the leeks to the pan with a touch of salt and sauté for 5 minutes.
Add in the garlic and cook for 1 minute, then put the mushrooms and sausages back in the pan. Pour in the wine and chicken stock and bring to the boil.
Add the gnocchi and simmer for 2 minutes.
Finish with the cream, Parmesan and parsley and season with salt and pepper.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
