COOKING WITH THE CHARLES FAMILY: Sausage and fennel gnocchi

Sausage and fennel gnocchi
Sausage and fennel gnocchi

This is another quick and easy dish we love to cook in the week. Simple to make but most importantly still packed with flavour.

It’s a trip to Italy once again with gnocchi, spiced sausages and fennel. We suggest you serve it with some simple steamed greens - but there are no rules with this one, you could spread it on toast and it would still be great. You could always have a go at making your own gnocchi if you have a little more time and were feeling adventurous. It’s incredibly cheap and surprisingly simple.

The Charles family are appearing on the Great Family Cooking Showdown

The Charles family are appearing on the Great Family Cooking Showdown

Sausage and fennel gnocchi (Serves 4)

○ 400g gnocchi

○ 125ml red wine (Chianti if possible)

○ 4 spicy pork sausages (something with a bit of chorizo in the mix is great)

Sausage and fennel gnocchi

Sausage and fennel gnocchi

○ 2 tsp fennel seeds

○ 2 sprigs of rosemary (stripped and roughly chopped)

○ 200g tenderstem broccoli

○ 2 tins plum tomatoes

○ 2 tbsp natural yoghurt

Method

1 - Start by removing and discarding the skin from the sausages, add the meat to a large casserole dish on a medium/high heat along with the rosemary leaves and fennel seeds. Keep stirring until the sausage starts to break up, gets some colour and it all becomes fragrant.

2 - Add the wine and let it bubble away while you tear the broccoli heads off and chop the stalks, add these to the pan along with the tinned tomatoes. Break the tomatoes down with the back of a wooden spoon and allow to simmer for five minutes until the broccoli is cooked through.

3 - In another large saucepan, bring some salted water to the boil, add the gnocchi and pop the lid on. Once they have been floating for a minute or so, drain them and throw them in with the other ingredients.

Make sure they all get a good coating of sauce

4 - Season to taste, then transfer to a large serving bowl drizzle with the yoghurt.

Same as last week we would love to see your attempts at the recipe. Post your pics on Twitter @mrdancharles @mrsbettycharles and @bridfreepress