Creamy Sausage, Rosemary & Garlic Gnocchi

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat

Add your sausage meat (remove the paper if required!) to the pan and break up into bite-sized pieces with a wooden spoon and cook for 5 min or until starting to brown

Heat a separate large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil and a knob of butter over a medium-high heat

Once hot, add your gnocchi and cook for 8-10 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Meanwhile, slice your Tenderstem broccoli in half

Peel and finely slice your shallot[s] and peel and finely chop (or grate) your garlic

Strip your rosemary from their stems and chop them roughly, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Once the sausage meat has started to brown, add the sliced shallot and halved Tenderstem to the pan and cook for 3-4 min until the shallot has started to brown

Meanwhile, dissolve your soft cheese in 100ml [130ml] [150ml] boiled water – this is your creamy stock

Once the shallot has browned, add the creamy stock to the pan, cover with a lid and cook for 2-3 min or until the Tenderstem is softened and the sausage meat is cooked through (no pink meat!)

Once the gnocchi is crispy, add the chopped garlic and chopped rosemary and cook for 1-2 min or until fragrant – this is your garlic & rosemary gnocchi

Add the garlic & rosemary gnocchi to the pan with the sausage meat and give everything a good mix up until coated in the sauce

Stir through half of your grated Italian hard cheese (save the rest for garnish!) and season with a generous grind of black pepper – this is your creamy sausage, rosemary & garlic gnocchi