Italian Sausage Gnocchi with Chicory

Italian Sausage Gnocchi with Chicory! Gnocchi is so much easier to make than you think and here James has served it with sausage and a creamy parmesan sauce. It is topped with lemon zest, parsley and capers!

Ingredients

50g butter
400g of cooked baked potato
125g plain flour
50g grated parmesan
2 egg yolks
Salt and pepper

2 curly chicory, sliced
8 italian sausages, sliced

For the sauce

15g butter
15g plain flour
400ml milk
100g grated parmesan
Salt and pepper

To top

1 lemon, zest
1 small bunch of parsley, chopped
2 tbsp small capers, chopped

Method

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Heat the grill to high
Mix the potato, parmesan, flour and egg yolks together, and season. Then, roll into sausage-shapes, about 2cm thick by 20 cm long. Using a little extra flour might help. After, cut these into 3cm long pieces, plunge into boiling water and cook for 1 minute then drain.
To make the sauce, melt the butter, whisk through the flour, then cook out for a minute. Then, whisk in the milk, and when bubbling add the cheese. Season.
Heat a large fry pan until hot, fry the sausage pieces until they are crisp, add a knob of butter, the gnocchi and chicory. Stir through and season.
Cover in the sauce, then grill on high for 2 to 3 minutes. Meanwhile, chop the parsley, capers and lemon. Together, sprinkle on top of the gnocchi, bake and serve.

Ingredients

50g butter
400g of cooked baked potato
125g plain flour
50g grated parmesan
2 egg yolks
Salt and pepper

2 curly chicory, sliced
8 italian sausages, sliced

For the sauce

15g butter
15g plain flour
400ml milk
100g grated parmesan
Salt and pepper

To top

1 lemon, zest
1 small bunch of parsley, chopped
2 tbsp small capers, chopped

Method

Heat the grill to high
Mix the potato, parmesan, flour and egg yolks together, and season. Then, roll into sausage-shapes, about 2cm thick by 20 cm long. Using a little extra flour might help. After, cut these into 3cm long pieces, plunge into boiling water and cook for 1 minute then drain.
To make the sauce, melt the butter, whisk through the flour, then cook out for a minute. Then, whisk in the milk, and when bubbling add the cheese. Season.
Heat a large fry pan until hot, fry the sausage pieces until they are crisp, add a knob of butter, the gnocchi and chicory. Stir through and season.
Cover in the sauce, then grill on high for 2 to 3 minutes. Meanwhile, chop the parsley, capers and lemon. Together, sprinkle on top of the gnocchi, bake and serve.