Ingredients
Directions
- 1
Preheat oven to gas mark 6 or 200°C.
- 2
Slice the leeks and leave aside.
- 3
Slice down each chicken sausage to remove the skin and then create 4 balls from each sausage by rolling into your hands.
- 4
Fry off your sausage and leeks for around 6-8 minutes.
- 5
Add 2 cloves of garlic and a tablespoon of flour and mix well for 1 minute.
- 6
Add in 350-400ml of chicken stock and a teaspoon of whole grain mustard. Mix well and then add your packet of gnocchi.
- 7
Again mix well, then add in the crème fraiche. Simmer for 1-2 minutes and season with salt and pepper.
- 8
Top the dish with Parmesan cheese and bake in the oven for 15-20 minutes until golden brown.
- 9
You can serve as it is but I like to add some long stem broccoli to add in some extra volume.
