Steps
- Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Remove the casings from 6 pork sausages and crumble the meat into the pan.
- Add 1 teaspoon of chili flakes. Fry, breaking up the meat, until crisp at the edges and cooked to 160°F / 71°C. Lift out with a slotted spoon.
- Fry 500g of fresh gnocchi in the pan for 1 minute. Add 500ml of chicken broth; once bubbling, cover and cook for 3 minutes.
- Stir in 100g of chopped kale and cook for about 2 minutes, until wilted and the gnocchi is tender. Stir in 40g of finely grated Parmesan, season with black pepper, and top with the sausage.