Ingredients
Method
- Heat extra virgin olive oil in a non-stick skillet and sautee minced garlic.
- Add sausage and cook until browned.
- Stir in chopped cavolo nero and season with salt and pepper.
- Cover and cook for 20 minutes over medium-low heat. Stir frequently.
- Bring a large pot of salted water to a boil and cook the gnocchi as indicated on the package instructions.
- Drain gnocchi and transfer them into the skillet with cavolo nero.
- Cook for an additional 30 seconds and toss well.
- Serve and enjoy.
Notes
Additional tips
Prepare homemade gnocchi by boiling 1 kg of Yukon or Russet potatoes. Let them cool and peel them. Transfer them to a bowl and mash them with a potato masher. Add 300 g of flour, one large egg and a pinch of salt. Knead until homogeneous. Take a handful of dough and form a 2cm-wide rope. Cut gnocchi and place them on floured parchment paper.
