For ➍2 salsicce or other pork sausages
3 tbs sunflower oil
1 tbs fennel seeds
500 g gnocchi
800 g Italian stir-fry mix cavolo nero*
Remove the skin from the sausages. Heat ⅓ of the oil in a frying pan and fry the sausage meat with the fennel seeds 3 m over medium heat until golden brown. While cooking, press the meat into pieces with a wooden spoon.
Meanwhile, heat the rest of the oil in a frying pan and fry the gnocchi 8 m. Over medium heat until golden yellow and done. Toss regularly.
Add the stir-fry vegetables to the sausage meat and fry for 7 m while stirring over high heat.
Add the gnocchi, season with salt and pepper and serve.
*Or make a mix from cavolo nero cabbage, chestnut mushrooms, broccoli & scallion.
