Pork & Tomato Chipolata Gnocchi
On cold, wet evenings, there’s nothing better than a warming bowl of creamy gnocchi – and a little goes a long way. We’ve made ours using MOR pork, Sundried & Basil Chipolatas, spinach, and a cheesy tomato sauce.
|1 pack MOR Pork Chipolatas with Tomato
|200g frozen spinach, or 125g of fresh spinach
|1 x 500g packet chilled gnocchi
|1 x 400g can chopped tomatoes
|125g mascarpone or cream cheese
|2-3 tbsp grated parmesan cheese
|Salt and black pepper
MOR Pork Chipolatas with Tomatoes nutritional information
grill the chipolatas
Grill the chipolatas as per pack instructions until they’re a nice, even colour. Once cooked pop them into an oven proof serving dish.
Prepare the sauce
Place the frozen spinach (or fresh if you’d prefer) together with the tinned tomatoes into a pan and cook for 5 to 6 minutes. Next add the mascarpone and heat until bubbling. Stir in a handful of the fresh basil leaves and season with salt and pepper.
Cook the gnocchi
Cook the gnocchi for a speedy 4 minutes. Drain the water away and stir the gnocchi into the creamy sauce.
Finally pour the whole mixture over the sausages and sprinkle over the parmesan. Serve immediately.
Any full-flavoured, mature cheese works just perfectly – you needn’t use parmesan.