Spicy Italian sausage with gnocchi, cream and kale
This also works with chorizo, or with garlicky French-style sausages. If you can’t find spicy sausages, you can add more fresh chilli or a pinch of chilli flakes when adding the cream. Thinly sliced ribbons of tenderstem or purple sprouting broccoli can be traded in for the kale. (Rebecca likes to provide alternatives to kale because Tim once told her that kale is only for cows, and she knew he wouldn’t try this otherwise.) Use long-life gnocchi, found on the shelf, not in the fridge, as it’s drier and works better in dishes like this.
Ginger Pig One Pot by Tim Wilson and Rebecca Seal is published by Mitchell Beazley (£30)
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