Sausage Gnocchi Recipe

Heat your oil in a pan and tear your sausages into chunks, adding them to the pan. Fry them until crispy and golden, which should take approximately 6-8 minutes, flipping the sausage chunks a couple of times to ensure all sides get evenly cooked. Remove the sausages from the pan, trying to keep as much of the oil in the pan as possible.
6 vegetarian sausages
Add the onion and garlic into the pan and saute for 3-5 minutes.
1 white onion, 2 garlic cloves
Add the tomato paste and the seasonings. Stir into the onions and cook down for a minute or two until the spices bloom and the tomato paste is fragrant. Season with salt and pepper.
1 teaspoon Italian mixed herbs, 0.5 teaspoon dried oregano, 1 teaspoon paprika, 1 tablespoon tomato paste, Salt and pepper
Add the sun-dried tomatoes and the chopped tomatoes, and stir them into the sauce along with 2-4 tablespoon water. Simmer for 5-8 minutes.
6 sun-dried tomatoes, 400 g chopped tomatoes
Add the fresh gnocchi, chopped spinach, and cream. Stir into the sauce and simmer for 3-4 minutes until the gnocchi is cooked and the spinach is wilted.
300 g gnocchi, 100 g spinach, 120 ml double cream
Serve with the Pecorino cheese grated on top, along with the fresh basil and a drizzle of red chili oil, if using.
20 g Pecorino, Fresh basil, 1 tablespoon red chili oil