Ingredients & equipment

• 4 spicy higher-welfare sausages (at least 80% meat) (not chorizo!). "Italian style fennel pork sausage" is a good bet from woolies
• 2 teaspoons fennel seeds or ground fennel
• 2 sprigs of fresh rosemary
• 125 ml Chianti (or red wine)
• 200 g tenderstem broccoli
• 700 g passata
• 400 g gnocchi
• 2 tablespoons fat-free natural yoghurt
• Large casserole pan
• Small pot

Method

1. Into the large casserole pan, at high heat, squeeze the sausage meat out of the skins, adding the fennel seeds and rosemary leaves. Discard the sausage skins. Break the meat apart, stirring regularly. Cook for 6 minutes.
2. Pour the wine into the sausage pan and let it bubble away.
3. Tear the broccoli tips into the sausage pan, then slice and add the stalks, along with the passata.
4. Cook the gnocchi.
5. When the gnocchi have been floating for a couple of minutes, drain them and toss with the sauce. Season to taste and serve drizzled with yoghurt.