Italian Sausage with Gnocchi & Red Peppers

Adapted from this recipe in Cuisine Magazine

Serves 3-4 normal people or 2 gluttons

300-350g Italian pork and fennel sausages

1x red pepper, cored, deseeded & cut into strips

olive oil (approx 3 tablespoons)

flaky sea salt

500g gnocchi (I used De Cecco brand)

1x bay leaf

1-1/2 cups chicken stock

1/2 preserved lemon

1 tablespoon capers

generous handful flat-leaf parsley, finely chopped

Remove the sausages from their casings.  This is easily done by just running a sharp knife down the full length of the sausage, then peeling the casing away.  Then break the sausage meat into bite-sized pieces.

Set a large, heavy-bottomed skillet over medium heat, and add a tablespoon of olive oil.  As soon as the oil is heated, add the sausages pieces.  Move them around in the pan from time to time, and when they look as though they are half-cooked, add the red pepper strips.  Sprinkle with a small pinch of flaky sea salt (be restrained, as there will be saltiness from the sausages, chicken stock and preserved lemon), and continue cooking until the sausages are brown and crispy and the peppers softened.  Remove from the pan and set aside.

Add another couple of tablespoons of olive oil to the pan, and then add the gnocchi.  Stir them around to coat them all in the oil, and then fry for a few minutes to brown a little.  You will get bits that stick to the bottom of the pan, but those little stuck bits soon become little crispy bits, and they will all lift when you add the chicken stock and help to make the sauce.

As soon as the gnocchi have browned a bit, add the sausages and peppers back into the pan, stir to combine, add the bay leaf, and then pour in 1 cup of the chicken stock.  Stir and scrape the bottom of the pan to loosen all those stuck bits, and keep stirring as the liquid thickens.  If needed add the remaining 1/2 cup of stock.

Remove from the heat.  Discard the flesh from the preserved lemon, retaining just the peel.  Thinly slice the peel and stir into the pan along with capers.  Sprinkle parsley over the top and serve immediately.