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Wild garlic & sausage gnocchi

Wild garlic & sausage gnocchi

These handy frozen pouches of wild garlic mean you don’t have to wait until the annual Spring foraging trip to enjoy this flavourful green leaf in butters, dressings and pesto

5 out of 5 stars(2) Rate this recipe
HealthySource of protein1 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 50g frozen Cooks’ Ingredients Wild Garlic, defrosted
  • 25g Essential Parmigiano Reggiano DOP, finely grated, plus extra to serve
  • 25g sunflower seeds, toasted
  • 60ml olive oil, plus 1 tbsp
  • ½ Essential Lemon, juice
  • ½ tsp fennel seeds, bashed
  • ½ tsp dried chilli flakes
  • 4 Essential British Pork Sausages
  • 500g Essential Gnocchi
  • 250g g Essential Broccoli, cut into florets


  1. Put the wild garlic, cheese, sunflower seeds, olive oil, lemon juice and 1 tbsp water in a small food processor or high speed blender and whizz to form a pesto. Season and set aside.

  2. Heat the remaining 1 tbsp oil in a large nonstick frying pan. Add the fennel seeds and chilli flakes and fry for 30 seconds, until aromatic. Remove the sausages from their casings and add to the pan, breaking the meat up with a wooden spoon. Fry, stirring regularly, for 5-6 minutes until cooked through, browned and crispy, with no pink meat. Transfer to a plate lined with kitchen towel to drain.

  3. 3 Bring a large pan of water to the boil. Cook the gnocchi and broccoli in the boiling water for 3 minutes. Drain well, return the pan to the heat, add the pesto and heat gently until cooked through. Divide between plates and top with the crispy sausage and extra cheese before serving.

Cook’s tip

Using sunflower seeds is an economical and clever swap for pine nuts when making pesto – they add a similar creaminess, for a fraction of the price


Typical values per serving when made using specific products in recipe


2,437kJ/ 583kcals



Saturated Fat












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