let’s make this beautiful gnocchi salt
and gorgeous warm salad we’ve got four
beautiful good-quality spiced sausages
score these sausages squeeze it out of
the skin what we’ve got then is an
already flavored incredible minced meat
to the base of this sauce I’m just gonna
break up these sausages let’s get some
fennel two heaped teaspoons rosemary
just a couple of sprigs of that just
take them off the stalk and that’ll be
gorgeous finely slice two little rashes
of smoked bacon that goes into my small
pan here with a tiny little drizzle of
oil hazelnuts about 40 grams give it a
little toss up the bacon and my nuts
I’ve got beautiful and crispy maple
syrup a teaspoon carry on shaking it and
this is done and off the heat now okay
so we’ve got lovely French beans
straight into a pan I’m gonna turn the
pan straight on to full whack go in with
300 grams of lovely greens and they’ll
need no more than about a minute and a
half two minutes in the pan now we’re
putting some Chianti
so about 120 milliliters of red wine
will be left with one hell of a flavor
and that’s absolutely the spirit the
wines now gone this is the moment to
throw in some broccoli just take the
leaf off nothing wrong with that and I’m
putting those chunky stalks to one side
to run your knife through and just make
them finer and more delicate and then
we’re gonna come along with some passata
which is about 700 milliliters bring
that to the boil I’ve turned it down to
sort of medium now so it’s just
simmering away so these greens don’t
drain the greens down the sink because I
want this water it’s full of goodness I
want 400 grams of naki lid on top for
whack let them boil for about
two-and-a-half minutes or until they
start to float with cooking them in that
lovely cabbage water so last job we want
good quality extra virgin olive oil a
tablespoon and a half right then sherry
vinegar about the same amount of vinegar
pinch of pepper pinch of salt drop these
lovely mixture of
ring-toss this that’s the way I like it
put this back on the heat for like 30
seconds let’s have a look at the gnocchi
over a couple of minutes they’ve plumped
up so what I’m gonna do now is just
drain this and then throw them in that
sauce see these nuts are on the edge of
burn in there and that is when we just
shake this over the top really gorgeous
you
and gorgeous warm salad we’ve got four
beautiful good-quality spiced sausages
score these sausages squeeze it out of
the skin what we’ve got then is an
already flavored incredible minced meat
to the base of this sauce I’m just gonna
break up these sausages let’s get some
fennel two heaped teaspoons rosemary
just a couple of sprigs of that just
take them off the stalk and that’ll be
gorgeous finely slice two little rashes
of smoked bacon that goes into my small
pan here with a tiny little drizzle of
oil hazelnuts about 40 grams give it a
little toss up the bacon and my nuts
I’ve got beautiful and crispy maple
syrup a teaspoon carry on shaking it and
this is done and off the heat now okay
so we’ve got lovely French beans
straight into a pan I’m gonna turn the
pan straight on to full whack go in with
300 grams of lovely greens and they’ll
need no more than about a minute and a
half two minutes in the pan now we’re
putting some Chianti
so about 120 milliliters of red wine
will be left with one hell of a flavor
and that’s absolutely the spirit the
wines now gone this is the moment to
throw in some broccoli just take the
leaf off nothing wrong with that and I’m
putting those chunky stalks to one side
to run your knife through and just make
them finer and more delicate and then
we’re gonna come along with some passata
which is about 700 milliliters bring
that to the boil I’ve turned it down to
sort of medium now so it’s just
simmering away so these greens don’t
drain the greens down the sink because I
want this water it’s full of goodness I
want 400 grams of naki lid on top for
whack let them boil for about
two-and-a-half minutes or until they
start to float with cooking them in that
lovely cabbage water so last job we want
good quality extra virgin olive oil a
tablespoon and a half right then sherry
vinegar about the same amount of vinegar
pinch of pepper pinch of salt drop these
lovely mixture of
ring-toss this that’s the way I like it
put this back on the heat for like 30
seconds let’s have a look at the gnocchi
over a couple of minutes they’ve plumped
up so what I’m gonna do now is just
drain this and then throw them in that
sauce see these nuts are on the edge of
burn in there and that is when we just
shake this over the top really gorgeous
you
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