Creamy Sausage, Rosemary & Garlic Gnocchi

1.Boil a kettle.

2.Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat.

3.Add your sausage meat (remove the paper if required) to the pan and break up into bite-sized pieces with a wooden spoon and cook for 3-4 min or until starting to brown.

4.Heat a separate large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil and a knob of butter over a medium-high heat.

5.Once hot, add your gnocchi and cook for 8-10 min or until beginning to crisp. Tip: Don't stir too often as this will prevent the gnocchi from crisping!

6.Meanwhile, slice your Tenderstem broccoli in half.

7.Peel and finely slice your shallot(s).

8.Peel and finely chop (or grate) your garlic.

9.Strip your rosemary leaves from their stems and chop them roughly, discard the stems. Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves.

10.Once the sausage meat has started to brown, add the sliced shallot and halved Tenderstem to the pan and cook for 3-4 min until the shallot has started to brown.

11.Meanwhile, dissolve your soft cheese in 100ml [130ml] [150ml] boiled water – this is your creamy stock.

12.Once the shallot has browned, add the creamy stock to the pan, cover with a lid and cook for 2-3 min or until the Tenderstem is softened and the sausage is cooked through (no pink meat!).

13.Once the gnocchi is crispy, add the chopped garlic and chopped rosemary and cook for 1-2 min or until fragrant – this is your garlic & rosemary gnocchi.

14.Add the garlic & rosemary gnocchi to the pan with the sausage and Tenderstem and give everything a good mix up until coated in the sauce.

15.Stir through half of your grated Italian hard cheese (save the rest for garnish) and season with a generous grind of black pepper – this is your creamy sausage, rosemary & garlic gnocchi.

16.Serve the creamy sausage, rosemary & garlic gnocchi in bowls.

17.Garnish with the remaining grated Italian hard cheese and a grind of black pepper.

18.Enjoy!