Recipe of Speedy Homemade Gnocchi With Chicken Sausages In A Creamy Spinach Sauce

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, homemade gnocchi with chicken sausages in a creamy spinach sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can have 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:

1. Take Herby chicken sausages, released from their skins and torn,
2. Prepare For the gnocchi:
3. Get medium/large potatoes, boiled until fork tender, peeled, (see tip)
4. Prepare plain or 00 flour, plus extra for dusting,
5. Take medium egg,
6. Get Salt and pepper to season
7. Get For the creamy spinach sauce:
8. Prepare baby leaf spinach,
9. Take single cream,
10. Take garlic purée, or 1 large clove, crushed
11. Get chicken stock, (made with 1/4 stock cube),
12. Take Salt and pepper to season
13. Get Other:
14. Make ready vegetable oil for frying
15. Prepare The finish:
16. Get Grated parmesan cheese (optional)

Instructions to make Homemade Gnocchi With Chicken Sausages In A Creamy Spinach Sauce:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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