Ingredients
500 g fresh sausages
1 teaspoon olive oil
2 sprigs fresh rosemary
100 milliliters red wine
400 g chopped tomatoes, from a can
200 milliliters tomato puree
200 g broccoli, florets only
500 g potato gnocchi (Chicche di patate)
Preparation
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.
Pour the wine into the sausage pan and deglaze the pan.
Add chopped tomatoes, tomato puree and broccoli florets, stir and simmer for 10 minutes over low heat until the broccoli is cooked al dente.
Meanwhile, cook gnocchi according to package directions. Drain. Add the gnocchi to the sausage and broccoli sauce, toss to cover.
Serve accompanied with green salad.
