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Gnocchi with tomato, sausage and fennel seeds
Gnocchi with tomato, sausage and fennel seeds
(serves 4)
olive oil 3 garlic cloves, crushed 1 leek, chopped 1T fennel seeds 2 bay leaves 12 mini pork sausages ½ cup red wine 1 x tin tomatoes 50ml tomato paste salt and black pepper 1 batch gnocchi, cooked grated Parmesan, for serving
Heat olive oil and sauté garlic until golden. Add leek and sauté until soft. Stir in fennel and bay leaves. Add the pork sausages and sauté until browned (slice the sausages once cooked). Add the wine and reduce for 3 minutes. Add the tinned tomatoes and paste. Simmer for 10 minutes. Adjust seasoning. Toss the gnocchi into the sauce and serve with grated Parmesan.
