Sausage And Fennel Gnocchi With Kale And Almond Pesto


  • 6 sausages
  • 1 tbsp olive oil
  • 2 shallots, sliced
  • clove of garlic
  • 2 tsp fennel seeds
  • salt and pepper
  • 100ml white wine
  • large handful cavalo nero, stalks removed, leaves torn
  • 500g gnocchi
  • frsh parsley, chopped to serve

For the pesto:

  • 4 leaves of cavalo nero
  • 1 tbsp almonds
  • 50g parmesan
  • 1/2 clove of garlic
  • 100ml rapeseed oil
  • juice of hal a lemon


To make the pesto: pulse the cavalo nero, almonds, parmesan and garlic. Add the oil and lemon juice. Season.

Remove the sausage skins. Fry the meat with the shallots until browned.  Crush and add the whle garlic and the fennel seeds. After 1 min, add the wine and simmer until evaporated. Add the kale and leave to wilt.

Cook the gnocchi and add in to the pan of meat. Stril in 2 tbsp of pesto and serve.


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