Try this satisfying, flavoursome salad that’s ready in minutes.
Ingredients
- 1/3 cup (80ml) olive oil
- 4 x 100g spicy Italian pork sausages
- 200g potato gnocchi
- 1 garlic clove, thinly sliced
- 2 tablespoons red wine vinegar
- Pinch of sugar
- 2 eschalots, thinly sliced into rings
- 1 small head radicchio, roughly torn
- 60g baby spinach leaves
- 180g tub bocconcini (about 10 small balls), halved
Method
- Step 1Heat 2 teaspoons oil in a large frypan over medium-high heat. Add sausages and cook for 8-10 minutes, turning, until cooked through. Drain on paper towel.
- Step 2Meanwhile, cook gnocchi in a pan of boiling salted water according to packet instructions. Drain, then toss with 2 teaspoons oil.
- Step 3Heat 1 tablespoon oil in the cleaned frypan, then cook gnocchi and garlic, stirring, for 1-2 minutes until golden. Transfer to a plate and keep warm. Cut sausages on an angle into 2cm slices. Whisk remaining 1 tablespoon oil, vinegar and sugar in a large bowl, season, then toss with gnocchi, sausage and remaining ingredients. Serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
2717 kj
Energy
51g
Fat Total
18g
Saturated Fat
4g
Fibre
27g
Protein
96mg
Cholesterol
1070.34mg
Sodium
2g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Kate Tait
- Image credit: Mark Roper
- Publication: Taste.com.au
0