One Pot Marry Me Pork Gnocchi

A creamy one pot winner that turns the viral Marry Me trend into an easy midweek winner. Soft, pillowy gnocchi is cooked in a rich sun-dried tomato cream sauce with crumbled Finnebrogue Naked Pork Sausages, browned until golden and slightly crisp for maximum flavour. As the sausages cook down, they create a deeply savoury base that melts into the sauce, coating every bite of gnocchi. Finished with fresh spinach for a little balance, it’s indulgent, comforting, and guaranteed to win hearts every night at the dinner table.

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Ingredients

red onion 1 (diced)
garlic cloves 3 (crushed)
sundried tomatoes 100 g (chopped)
Finnebrogue pork sausages 400 g (crumbled)
chilli flakes to taste
dried oregano 2 tsp
tomato purée 2 tbsp
chicken stock cube 1
gnocchi 500 g
single cream 250 ml
spinach 100 g
grated Parmesan 50 g (grated)
fresh basil 1 handful (leaves picked)

Method

Prep the ingredients

Dice the red onion, peel and crush the garlic cloves. Roughly chop the sundried tomatoes.

Make the Marry Me Sauce

Heat a dash of oil in a frying pan over a medium-high heat. Remove the skins from the Finnebrogue Pork Sausages and crumble the sausage meat into the pan and cook for 6 - 8 minutes, breaking it up with a spoon as it cooks, until browned and slightly crispy.
Add the red onion and cook for 3 minutes. Stir in the garlic and cook for a minute until fragrant.
Add the sundried tomatoes, chilli flakes, dried oregano and tomato purée. Cook for 3 minutes.

Finish the sauce & add the gnocchi

Make up the chicken stock cube with 400ml boiling water.
Pour in the chicken stock and bring to a gentle simmer and stir in the gnocchi and cook for 4–5 minutes, until the gnocchi is soft and the sauce has thickened.
Add the single cream and spinach then cook for 1–2 minutes until wilted.
Scatter over the grated Parmesan and season well with salt and black pepper.

Plate Up

Divide between bowls and finish with extra Parmesan and the fresh basil. Serve immediately.

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