Left-over sprouts in your fridge? Make the most of them with our mustardy sausage gnocchi for supper. It takes just 25 minutes to make.

Total Time: 25 min

Prep: 5 min

Cook: 20 min

Serves: 4

Difficulty: Easy

Calories: 421 per serving

MyFitnessPal: link

Ingredients

Gnocchi: 250g

Olive Oil: 1 tbsp

Onion: 1 medium – finely diced

Sausagemeat: 200g

Sprouts: 250g shredded

Chikecn Stock: 100 ml

Whole Grain Mustard: 2 tsp

Half Fat Crème Fraîche: 2 tbsp

Parsley: 1/2 small bunch chopped + extra to serve

Parmesan: grated – optional

Instructions

• Cook the Gnocchi in a pan of salted water following pack instructions. Drain and set aside.
• Meanwhile, heat the Olive Oil in a large frying pan and fry the Onion over a medium heat for 8 mins, or until softened and turning golden brown.
• Squeeze the Sausagemeat and into the pan, breaking it up with a wooden spoon. Cook for 5 mins until golden brown.
• Stir through the Sprouts and cook for a further 5 mins until softened.
• Add the Chicken Stock and Whole Grain Mustard, and bring to the boil.
• Stir through the Half Fat Crème Fraîche and Parsley. Season.
• Tip in the Gnocchi, tossing with 100ml water to loosen the sauce, and bring to a simmer for 3 mins.
• To serve, sprinkle with the extra Parsley and Parmesan, if you like.