Spicy tomato and sausage gnocchi with fennel and spinach recipe

Ingredients

• 400g herby sausages
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 fennel bulbs, diced
• 3 garlic cloves, crushed
• 2 x 400g tin plum tomatoes
• ½ tsp dried chili flakes
• 2 tsp dried oregano
• 2 bay leaves
• 1 tbsp tomato puree
• 3 tbsp Kikkoman Soy Sauce
• 500g pack fresh gnocchi
• 100g baby spinach
• Small pack of basil, leaves chopped
• Grated parmesan, to serve

Instructions

1. Slit open the sausages and remove the sausage meat, discarding the skins. Heat a wide, high-sided frying pan with the oil over a high heat and cook the sausage meat for 8-10 minutes, breaking it up into small pieces with the back of a wooden spoon. Once golden brown all over, tip onto a plate and set aside.
2. Add the onion and fennel to the pan and cook for 10 minutes, until softened. Add the garlic and cook for a further minute. Next, add the tinned tomatoes with 200ml water, the chilli flakes, oregano, bay leaves, tomato puree and Kikkoman Soy Sauce. Simmer for 20 minutes until reduced slightly, and adjust the seasoning to taste.
3. Meanwhile, bring a large pan of water to the boil and cook the gnocchi according to packet instructions.
4. While the gnocchi is cooking, stir the spinach through the sauce until it’s just wilted. Drain the gnocchi and stir into the sauce with the basil. Remove the bay leaves and divide between 4 plates. Serve with the Parmesan and plenty of fresh black pepper.

Recipe by

Kikkoman