Now it’s October and the weather is just starting to cool down here in California, I start thinking about these sorts of comforting midweek dishes.
1 packet of potato gnocchi (about 14 oz)
1 small onion
Olive oil for frying
3 good-quality sweet or spicy Italian pork sausagemeat or sausages
200g tomato passata
Large handful fresh basil leaves, roughly chopped
4 oz fontina cheese or mozzarella
Heat the oven to 400 F.
Bring a large pan of lightly salted water to the boil. Shred the kale and remove any tough stalks then drop into the water with the gnocchi and cook for 30 seconds. Drain and rinse both under cold water.
Finely chop the onion. Heat a little oil in a large frying pan, then crumble in the meat from the sausages (discard the skins).
Add the chopped onion and fry for 7 minutes or until just soft. Add the passata and basil leaves and simmer for 3 minutes.
Toss the kale and gnocchi through the sausage mixture, then transfer to a 1.5 litre (7 cup) ovenproof dish. Tear over the cheese and season with salt and pepper, then bake for 15 minutes or until golden and bubbling.