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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
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.
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
Method
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.
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 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
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,437kJ/ 583kcals
Fat
30g
Saturated Fat
7.6g
Carbohydrates
53g
Sugars
2.4g
Fibre
7g
Protein
21g
Salt
1.6g
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