GNOCCHI WITH SALSICCIA & CAVOLO NERO

ingredients

• 500 g Nonna Elide Gnocchi
• 300 g Nonna Elide Salsiccia Original
• 200 g Cavolo nero (black cabbage, or kale), rinsed and roughly chopped
• 1 yellow onion, thinly sliced
• 1 dl cooking cream
• 0.5 dl water
• A pinch of chilli flakes (can be left out or swapped for fresh chilli)
• Salt and freshly ground black pepper

method

• Start by cutting away the coarse centre stem of the cavolo nero and roughly chop the leaves. Blanch the cabbage in salted, boiling water for about 5 minutes. Drain and quickly rinse in cold water so it keeps its lovely colour, then let it drain properly.
• Pull the skin off the salsiccia and crumble the meat into a cold frying pan. Put the hob on medium-high heat and let the sausage fry until cooked through and it has released its natural flavour into the pan.
• Add the gnocchi and sliced onion straight into the pan. Let them fry together with the salsiccia for about 5 minutes so the gnocchi can soak up the aromas from the pan juices, until they've got a nice, crisp surface and the onion has softened.
• Fold the blanched cavolo nero into the pan and pour in the cream and water. Stir and let it all simmer for a minute or so until the sauce turns creamy and coats the gnocchi completely.
• Finish with salt, freshly ground black pepper and a pinch of chilli flakes for a bit of extra warmth. Top with grated parmesan if you like.

Nonna vet bäst.