Quick Sausage Gnocchi with Warm Winter Salad | Jamie Oliver

let’s make this beautiful gnocchi salt

let’s make this beautiful gnocchi salt and gorgeous warm salad we’ve got four

and gorgeous warm salad we’ve got four

and gorgeous warm salad we’ve got four beautiful good-quality spiced sausages

beautiful good-quality spiced sausages

beautiful good-quality spiced sausages score these sausages squeeze it out of

score these sausages squeeze it out of

score these sausages squeeze it out of the skin what we’ve got then is an

the skin what we’ve got then is an

the skin what we’ve got then is an already flavored incredible minced meat

already flavored incredible minced meat

already flavored incredible minced meat to the base of this sauce I’m just gonna

to the base of this sauce I’m just gonna

to the base of this sauce I’m just gonna break up these sausages let’s get some

break up these sausages let’s get some

break up these sausages let’s get some fennel two heaped teaspoons rosemary

fennel two heaped teaspoons rosemary

fennel two heaped teaspoons rosemary just a couple of sprigs of that just

just a couple of sprigs of that just

just a couple of sprigs of that just take them off the stalk and that’ll be

take them off the stalk and that’ll be

take them off the stalk and that’ll be gorgeous finely slice two little rashes

gorgeous finely slice two little rashes

gorgeous finely slice two little rashes of smoked bacon that goes into my small

of smoked bacon that goes into my small

of smoked bacon that goes into my small pan here with a tiny little drizzle of

pan here with a tiny little drizzle of

pan here with a tiny little drizzle of oil hazelnuts about 40 grams give it a

oil hazelnuts about 40 grams give it a

oil hazelnuts about 40 grams give it a little toss up the bacon and my nuts

little toss up the bacon and my nuts

little toss up the bacon and my nuts I’ve got beautiful and crispy maple

I’ve got beautiful and crispy maple

I’ve got beautiful and crispy maple syrup a teaspoon carry on shaking it and

syrup a teaspoon carry on shaking it and

syrup a teaspoon carry on shaking it and this is done and off the heat now okay

this is done and off the heat now okay

this is done and off the heat now okay so we’ve got lovely French beans

so we’ve got lovely French beans

so we’ve got lovely French beans straight into a pan I’m gonna turn the

straight into a pan I’m gonna turn the

straight into a pan I’m gonna turn the pan straight on to full whack go in with

pan straight on to full whack go in with

pan straight on to full whack go in with 300 grams of lovely greens and they’ll

300 grams of lovely greens and they’ll

300 grams of lovely greens and they’ll need no more than about a minute and a

need no more than about a minute and a

need no more than about a minute and a half two minutes in the pan now we’re

half two minutes in the pan now we’re

half two minutes in the pan now we’re putting some Chianti

putting some Chianti

putting some Chianti so about 120 milliliters of red wine

so about 120 milliliters of red wine

so about 120 milliliters of red wine will be left with one hell of a flavor

will be left with one hell of a flavor

will be left with one hell of a flavor and that’s absolutely the spirit the

and that’s absolutely the spirit the

and that’s absolutely the spirit the wines now gone this is the moment to

wines now gone this is the moment to

wines now gone this is the moment to throw in some broccoli just take the

throw in some broccoli just take the

throw in some broccoli just take the leaf off nothing wrong with that and I’m

leaf off nothing wrong with that and I’m

leaf off nothing wrong with that and I’m putting those chunky stalks to one side

putting those chunky stalks to one side

putting those chunky stalks to one side to run your knife through and just make

to run your knife through and just make

to run your knife through and just make them finer and more delicate and then

them finer and more delicate and then

them finer and more delicate and then we’re gonna come along with some passata

we’re gonna come along with some passata

we’re gonna come along with some passata which is about 700 milliliters bring

which is about 700 milliliters bring

which is about 700 milliliters bring that to the boil I’ve turned it down to

that to the boil I’ve turned it down to

that to the boil I’ve turned it down to sort of medium now so it’s just

sort of medium now so it’s just

sort of medium now so it’s just simmering away so these greens don’t

simmering away so these greens don’t

simmering away so these greens don’t drain the greens down the sink because I

drain the greens down the sink because I

drain the greens down the sink because I want this water it’s full of goodness I

want this water it’s full of goodness I

want this water it’s full of goodness I want 400 grams of naki lid on top for

want 400 grams of naki lid on top for

want 400 grams of naki lid on top for whack let them boil for about

whack let them boil for about

whack let them boil for about two-and-a-half minutes or until they

two-and-a-half minutes or until they

two-and-a-half minutes or until they start to float with cooking them in that

start to float with cooking them in that

start to float with cooking them in that lovely cabbage water so last job we want

lovely cabbage water so last job we want

lovely cabbage water so last job we want good quality extra virgin olive oil a

good quality extra virgin olive oil a

good quality extra virgin olive oil a tablespoon and a half right then sherry

tablespoon and a half right then sherry

tablespoon and a half right then sherry vinegar about the same amount of vinegar

vinegar about the same amount of vinegar

vinegar about the same amount of vinegar pinch of pepper pinch of salt drop these

pinch of pepper pinch of salt drop these

pinch of pepper pinch of salt drop these lovely mixture of

lovely mixture of

lovely mixture of ring-toss this that’s the way I like it

ring-toss this that’s the way I like it

ring-toss this that’s the way I like it put this back on the heat for like 30

put this back on the heat for like 30

put this back on the heat for like 30 seconds let’s have a look at the gnocchi

seconds let’s have a look at the gnocchi

seconds let’s have a look at the gnocchi over a couple of minutes they’ve plumped

over a couple of minutes they’ve plumped

over a couple of minutes they’ve plumped up so what I’m gonna do now is just

up so what I’m gonna do now is just

up so what I’m gonna do now is just drain this and then throw them in that

drain this and then throw them in that

drain this and then throw them in that sauce see these nuts are on the edge of

sauce see these nuts are on the edge of

sauce see these nuts are on the edge of burn in there and that is when we just

burn in there and that is when we just

burn in there and that is when we just shake this over the top really gorgeous