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
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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.
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
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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