Sausage Gnocchi

1. 1

   Squeeze the sausage meat out of the skins into the casserole pan with the rosemary leaves (discard the sausage skins). Break the meat apart, stirring regularly.

2. 2

   Pour the wine into the sausage pan and deglaze the pan.

3. 3

   Add chopped tomatoes, tomato puree and broccoli florets, stir and simmer for 10 minutes over low heat until the broccoli is cooked al dente.

4. 4

   Meanwhile, cook gnocchi according to package directions. Drain. Add the gnocchi to the sausage and broccoli sauce, toss to cover.

5. 5

   Serve accompanied with green salad.

No additional tips available.