Sausage & broccoli gnocchi carbonara

Name: Sausage & broccoli gnocchi carbonara
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 tbsp olive oil; 400 g No.1 British Free Range Wild Garlic Pork Sausages; 2 No.1 Large British Free Range Longstock Gold Eggs; 75 g pecorino, finely grated, plus extra to serve; 330 g pack k Tenderstem broccoli; 500 g pack gnocchi

A twist on a classic with crispy, golden pieces of sausage. No.1 Longstock eggs give the sauce its vibrant colour.

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Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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1 tbsp olive oil
400g No.1 British Free Range Wild Garlic Pork Sausages
2 No.1 Large British Free Range Longstock Gold Eggs
75g pecorino, finely grated, plus extra to serve
330g pack k Tenderstem broccoli
500g pack gnocchi

Warm the oil in a large frying pan over a medium heat. Break the sausages into the pan in chunks and fry for 5 minutes until golden. Beat the eggs, pecorino and a good grind of black pepper together in a bowl with a fork and set aside.
Blanch the broccoli in a large pan of salted boiling water for 2-3 minutes, then remove to a board. Roughly chop, add to the browning sausages, and cook for 3-4 minutes more.
Meanwhile, boil the gnocchi in the broccoli water according to pack instructions. Add a splash of cooking water to the egg mixture, and stir through with a fork to prevent the eggs from cooking too quickly.
Drain the gnocchi and reserve a little more cooking liquid. Remove the sausages and broccoli from the heat, add the drained gnocchi, slowly pour over the egg mixture and stir until everything is silky and well coated. Add a little more water if needed. Serve immediately, with extra cheese on top.