I am a fan of Jamie Oliver’s rustic, wholesome style of cooking. Although, rarely a recipe is vegan, it is usually possible to adapt, as I have done here with this rich sausage gnocchi. I was never a big fan of gnocchi before, but have come to love it’s heartiness and chewy texture.
It’s more filling than pasta and usually lower in calories gram for gram but also because I find you need a smaller portion than pasta as it’s heavier.
This recipe was a real treat, though not exactly Jamie Oliver’s original recipe. Aside from the meat, I used a different blend of herbs and omitted the wine and yoghurt (obviously!). A splash of balsamic offered a good tangy richness. Definitely a regular weeknight meal, not least because it was so quick to make!
- 4 vegan sausages (I used rosemary and red onion)
- 2 teaspoons fennel seeds
- 6 Fresh sage leaves
- 125 ml veg stock
- splash of balsamic vinegar
- 200 g broccoli florets
- 700 g passata
- 400 g gnocchi
- large bunch of fresh basil
- Put a pan of water on to boil seasoned with salt and add the stems of the sage and basil.
- Fry the sausages in a bit of oil or spray, then slice into chunks and return to the pan with the fennel seeds. Add the chopped sage followed by the stock and vinegar and let it bubble for a few seconds. Add the broccoli then the passata, stir and leave to simmer.
- Add the gnocchi to the pan of water and boil for a few minutes until they start to float. Drain and add to the sauce along with the chopped basil. Serve with a fresh, green salad.
Inspired by this recipe