Sausage Gnocchi With Italian Salsa

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a matching lid over medium-high heat

Add the sausages and cook for 6 min turning once midway through

Meanwhile, dice the tomatoes

Finely chop the basil leaves and stalks, keeping them separate (save a few leaves for garnish)

Chop the black olives roughly

Peel and finely chop (or grate) the garlic

Add the gnocchi to a pot of salted boiling water over a high heat

Cook for 4 min or until they all float to the top

Once cooked, drain the gnocchi and return to the pot and keep covered until step 7

Meanwhile, transfer the sausages to a chopping board and slice in half lengthways

Tip: you can hold them with tongs if they're too hot to handle!

Return the pan to a high heat and add the sausages cut-side-down 

Cook for a further 2 min 

Add 50ml (75ml) water, cover and cook for a further 4 min

Once done, remove from the heat and keep covered until serving 

Mix together the tomatoes, chopped basil leaves, olives, capers, balsamic and 1 tbsp (2 tbsp) olive oil - this is your salsa

Season with salt and pepper

Add the garlic, chopped basil stalks and 1 tbsp (2 tbsp) olive oil to the drained gnocchi and mix through gently