Serves 6-8:
12 small Italian sausages (1-2 per person)
Sage to taste either dried or fresh
1 onion, chopped
2-3 tins of peeled tomatoes in chunks
1 Chili Pepper left whole, or more to taste
1 basic gnocchi recipe (see blog)
1 tin on lentils (400grams ), drained and rinsed
1 carrot chopped into cubes
1 stalk of celery, chopped finely
2-3 cloves of garlic, chopped finely
2 tablespoons of (sunflower) oil
Salt and pepper to taste
How:
Heat oil in a large pan that has a lid.
Fry the onions and garlic until soft (about 5 minutes).
Add the carrot, celery and chili pepper. Put the lid on and let simmer for about 10 minutes until vegetables are almost done.
Add the sausages and brown them (you could do this in a separate pan to get more colour or to speed up the process)
Add the tinned tomatoes and let simmer for about 8-10 minutes, while covered.
Meanwhile bring a large pot with salted water to the boil.
Add lentils to the sauce.
When the water boils put in the gnocchi and let them boil until they start to float. Those that float are cooked and can be removed with a slotted spoon and added to the sauce.
The gnocchi should only take 2-3 minutes to be cooked.
Salt and pepper the sauce to taste.
Recipe Allerhande, adapted and photographed by Gardeninglady
