Spinach gnocchi stew with Merguez

Name: Spinach gnocchi stew with Merguez
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g young leaf spinach; 2 Onions; 400 g Merguez (coarse sausage); 1 glass (370 ml) Roasted peppers; 1 TABLESPOON Olive oil; 1 glass (400 ml) Poultry stock; 1 package (500 g) Gnocchi (cooling shelf); 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Here goes's about the sausage! Oriental spiced, Merguez gives a pleasant spiciness to the soup, which has been refined in no time.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g young leaf spinach
2 Onions
400 g Merguez (coarse sausage)
1 glass (370 ml) Roasted peppers
1 TABLESPOON Olive oil
1 glass (400 ml) Poultry stock
1 package (500 g) Gnocchi (cooling shelf)
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean and wash the spinach, drain well and chop roughly. Peel and roughly chop the onions. Cut the sausages into slices. Drain peppers and chop finely.
2
Heat the oil in a large pot. Brown the sausage for about 5 minutes. Add onions and fry for about 3 minutes. Deglaze with stock and 600 ml water and bring to the boil. Stir in paprika, gnocchi and cream, bring to the boil again and simmer on low heat for about 5 minutes.
3
Stir in the spinach about 2 minutes before the end of cooking time and let it collapse in the stew. Season to taste with salt and pepper and serve.