Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, homemade gnocchi with chicken sausages in a creamy spinach sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Homemade Gnocchi With Chicken Sausages In A Creamy Spinach Sauce is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Homemade Gnocchi With Chicken Sausages In A Creamy Spinach Sauce is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook homemade gnocchi with chicken sausages in a creamy spinach sauce using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Homemade Gnocchi With Chicken Sausages In A Creamy Spinach Sauce:
- Prepare 6 Herby chicken sausages, released from their skins and torn,
- Make ready For the gnocchi:
- Make ready 4 medium/large potatoes, boiled until fork tender, peeled, (see tip)
- Make ready 1 1/2 cups plain or 00 flour, plus extra for dusting,
- Make ready 1 medium egg,
- Prepare Salt and pepper to season
- Prepare For the creamy spinach sauce:
- Take 3-4 handfuls baby leaf spinach,
- Get 40 ml single cream,
- Take 1 tsp garlic purée, or 1 large clove, crushed
- Get 100 ml chicken stock, (made with 1/4 stock cube),
- Make ready Salt and pepper to season
- Make ready Other:
- Take 1.5 tbsp vegetable oil for frying
- Make ready The finish:
- Prepare Grated parmesan cheese (optional)
Steps to make Homemade Gnocchi With Chicken Sausages In A Creamy Spinach Sauce:
- Mash the potatoes in a large bowl, leave them too cool down so they're not piping hot then make a well in the centre and crack in the egg. Beat the egg. Begin to bring parts of the mashed potatoes into the centre bit by bit and mix in with the egg. Combine well together then add in the flour bit by bit whilst gently mixing together. Season with salt and freshly ground black pepper.
- Turn the mixture out of the bowl once combined into a lightly floured surface and knead. Knead until slightly tacky, elastic and quite smooth in texture. Round off into a large ball and cut into quarters. Take one quarter and roll it out into a long sausage shape. Cut into 1 inch pieces all along its length. Dust over a tiny bit more flour if needed.
- Now shape them by either rolling gently away from you over an upturned back of a fork or simply press one end in with your thumb. You can get creative here, and shape them as you wish. Set them aside, (suggest covering with cling film or a damp tea towel until ready to use so they don't dry out), and begin to boil some salted water.
- While the water boils, heat up a frying pan over a medium heat and add in torn pieces of sausage with a little oil. Fry until browned on all sides and almost cooked through. Add the spinach leaves and wilt down. If any water is released from the spinach, drain it off. Add in the chicken stock and garlic purée and bring to a simmer. Season well with salt and pepper. Remove from the heat once the chickens cooked and the stock reduced by half. Once cooled a bit, pour in the cream and stir through.
- Add the gnocchi to the boiling water. Once the gnocchi is cooked (when they float to the waters surface), drain off the water well and then add it in with the sausages and creamy spinach sauce. Toss everything together until evenly distributed and the gnocchi is coated. Serve up and if desired finish with a little grated parmesan. Enjoy. :)
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