Gnocchi salsiccia finocchio e funghi – Gnocchi with fennel salsiccia and mushrooms

Ingredients for 2 servings:

• 500 g gnocchi, from the refrigerated section or homemade
• 250 g fennel sausage
• 80 g onion(s)
• 250 g mushrooms
• 1 class can/n Tomato paste, approx. 70 g each
• 150 ml dry white wine
• 3 bay leaves
• salt and pepper
• n. B. Sauce thickener
• some butter
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Skin and roughly chop the sausages. Peel and finely chop the onions. Clean and roughly chop the mushrooms. Heat a little butter and olive oil in a low saucepan. When it’s bubbling, add the sausages, onion, and mushrooms and cook for 3 minutes, stirring. Then add the tomato paste and cook for another 3 minutes, stirring. Pour in the white wine and add the bay leaves. Cover and simmer the sauce at low heat for 15 minutes. On my stove, it’s gas mark 3 out of 9. It should just bubble gently. Stir occasionally. While the sausage and mushroom mixture is simmering, fry the gnocchi in a little butter in a pan for about 10 minutes. Season the sausage and mushroom mixture with salt and pepper to taste. If desired, add a little thickener according to the package instructions to thicken the sauce. Place the gnocchi and sauce in a bowl and mix. Serve with a glass of Prosecco.