Mustardy sausage & sprout gnocchi

balanced fibre gnocchi midweek meals sausages sprouts vitamin c

N/A

Source

Ingredients

250g gnocchi

1 tbsp olive oil

1 onion, thinly sliced

3 pork sausages (200g)

250g sprouts, shredded

100ml chicken stock

2 tsp wholegrain mustard

2 tbsp half-fat crème fraîche

½ small bunch of parsley, chopped, plus extra to serve

parmesan, grated (optional)

Method

Cook the gnocchi in a pan of salted water following pack instructions. Drain and set aside.

Meanwhile, heat the oil in a large frying pan and fry the onion over a medium heat for 8 mins, or until softened and turning golden brown. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon. Cook for 5 mins until golden brown. Stir through the sprouts and cook for a further 5 mins until softened. Add the stock and mustard, and bring to the boil. Stir through the crème fraîche and parsley. Season. Tip in the gnocchi, tossing with 100ml water to loosen the sauce, and bring to a simmer for 3 mins. To serve, sprinkle with the extra parsley and parmesan, if you like.