Baked Rosemary Lamb Sausage and Spinach Gnocchi ✅

Ingredients

• 1 pound rosemary lamb sausage
• 2 T olive oil
• 1⁄3 cup dry red wine
• 1 sprig rosemary
• 1 x 14.5 ounce can Italian whole peeled tomatoes, crushed
• 1/2 pound Swiss chard, trimmed and shredded
• 1 pound Woolworths potato gnocchi
• 1 cup (4 ounces) mozzarella cheese, shredded
• Parmesan cheese, grated, to taste
• Sea salt and freshly ground black pepper, to taste

Steps

1. Brown the sausage in the oil. Add the wine, rosemary and tomatoes with their juice. Simmer, covered, for 10 minutes, then remove the sausage and slice.

2. Preheat the oven to 350°F. Put a large saucepan of water on to boil.

3. Continue simmering the sauce, uncovered, for 10 minutes, or until slightly reduced and thick. Return the sliced sausage to the sauce. Check the seasoning.

4. Lightly salt the boiling water, drop the Swiss chard and gnocchi in and cook for 2 minutes, or until the gnocchi float to the surface. Drain well.

5. Mix the gnocchi and spinach with the sausage and tomato sauce and check the seasoning. Turn into a lightly oiled 9”x9”baking dish. Top with the mozzarella and sprinkle over the grated Parmesan. Bake for 15 minutes, or until golden and hot.

Notes