Healthy sausage greens gnocchi bake

HEALTHY SAUSAGE & GREENS GNOCCHI BAKE My previous leek gnocchi bake was probably one of my most reposted recipes to date! I love how simple, quick but utterly divine this is. This version uses sausages and cavolo nero which are the perfect flavour combination. PERFECT for rustling up this easter bank holiday weekend 🤍 Serves 4 1 leek 1 courgette courgette 3 handfuls of either cavolo nero or kale 1 clove garlic Sprig fresh rosemary, stem discarded 500g gnocchi 1 tsp mustard 250ml chicken stock (made using 1 chicken stock cube) 200g half fat crème fraiche 1 heaped tbsp flour 6 low fat pork sausages or veggie alternative (or heck chipolata use all 10) Parmesan cheese 1. Preheat the oven to 200c fan. 2. Slice the leeks into rounds. Core the courgette and cut into small dice. Mince the garlic. Chop the greens into chunks. 3. De-skin the sausages (not if using heck), pull apart into small balls and roll between your hands to form little meatballs. Brown in a large pan until coloured all over but dont have to be cooked through. Remove. 4. In the same pan add a little water to deglaze, then the garlic and chopped rosemary. 5. Add the leeks & courgette with a pinch of salt and sweat for 10 minutes. Pour in the stock. 6. Mix the flour in water to form a paste. Pour in mixing well, season with black pepper and 1 tsp mustard. 7. Add the greens and sausages. Add a lid and allow the greens to wilt for a few minutes. 8. Stir in the crème fraiche and uncooked gnocchi, simmer for a minute or so then tip into a baking dish. 9. Cover with lots of grated Parmesan and bake for 15 minutes until the top is golden and delicious. Leave to rest for 10 minutes before serving.

Unbalanced

% Daily Values based on a 2,000 calorie diet