Baked beans on toast with pancetta & poached eggs
Spruce up beans on toast with this hearty version, topped with pancetta and eggs. It works for brunch or supper, and makes a quick and easy and meal for two
Mustardy sausage & sprout gnocchi
Serves 4
Easy
Prep:
Cook:
Left-over sprouts in your fridge? Make the most of them with our mustardy sausage gnocchi for supper. It takes just 25 minutes to make
Skip to ingredients
- 250g gnocchi
- 1 tbsp olive oil
- 1 onionthinly sliced
- 3 pork sausages(200g)
- 250g sproutsshredded
- 100ml chicken stock
- 2 tsp wholegrain mustard
- 2 tbsp half-fat crème fraîche
- ½ small bunch of parsleychopped, plus extra to serve
- parmesangrated (optional)
Nutrition: Per serving
- kcal335
- fat17g
- saturates6g
- carbs30g
- sugars6g
- fibre7ghigh
- protein12g
- salt1.6g
Method
step 1
Cook the gnocchi in a pan of salted water following pack instructions. Drain and set aside.
step 2
Meanwhile, heat the oil in a large frying pan and fry the onion over a medium heat for 8 mins, or until softened and turning golden brown. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon. Cook for 5 mins until golden brown. Stir through the sprouts and cook for a further 5 mins until softened. Add the stock and mustard, and bring to the boil. Stir through the crème fraîche and parsley. Season. Tip in the gnocchi, tossing with 100ml water to loosen the sauce, and bring to a simmer for 3 mins. To serve, sprinkle with the extra parsley and parmesan, if you like.
