Summery gnocchi with catalan sausages
Summer-seasoned gnocchi with Catalan sausages, chicory, arugula and Italian flakes.
Heat the oil in the frying pan and fry the sausages over medium heat in 12 min. Brown and done.
In the meantime, heat the remaining oil in the large frying pan with non-stick coating and fry the gnocchi with the caraway seed for 10 minutes on medium heat.
Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half. Remove the hard core. Cut the chicory into pieces.
Add to the gnocchi after 5 minutes of cooking time. Change regularly. Season with pepper and salt.
Meanwhile, halve the tomatoes. Spoon them together with the rocket and the Italian flakes through the gnocchi.
Cut the sausages diagonally in half. Divide them over the gnocchi and sprinkle with the rest of the flakes.
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