Serves: 4



375 ml

ESKORT Gold Medal Pork Sausages

500 ml

pack of gnocchi


onion, chopped

350 g

mushrooms, diced

15 ml

olive oil

50 g

fresh spinach, chopped

5 ml


15 ml


5 ml

cayenne pepper


freshly grated Parmesan to serve


Boil a pot of water and cook the gnocchi according to instructions.

Pan fry the Sausages till brown in olive oil.

Once browned remove Sausages from heat and chop into small pieces.

Place chopped Sausages in pan and add paprika and cayenne pepper.

Add the onion and mushrooms to the pan and fry together for 5 minutes.

Lastly add spinach to the pan with the sausage and fry until it wilts. Remove from heat, add cooked gnocchi and mix together.

For a Banting/healthier option, try the following:

Instead of cooking this dish with gnocchi, try boiling some chopped sweet potato and butternut. Replace the gnocchi with the veggies and toss together with your sausage mix for a healthier dish.