This site uses cookies to enhance your experience. By using our website you consent to our use of cookies.

I agree

Creamy Pesto and Sausage Gnocchi

Creamy Pesto and Sausage Gnocchi

Gnocchi- A versatile ingredient that blends extremely well with our Scottish Butcher pork sausage to form a delicious dish!

  • Prep Time

    10 -15 Min

    Cooking Time

    10 min

    Serves

    2-3

Print

What you'll need

1x300g pack Simon Howie Premium Pork Sausages
1 courgette
Tablespoon of Pesto
100ml Double cream
250g Gnocchi
125g Mozzarella - cut in to small cubes
Sprinkle Parmesan to serve

Putting it all together


1. Slice courgette in half lengthways. Season with salt and pepper, drizzle over olive oil and cook in the oven for 10 minutes or so.
2. Cook the sausages as per pack instructions and then cut into small bite sized pieces.
3. Cook gnocchi as per pack instructions - top tip! as soon as they come to the surface they are ready!
4. In a frying pan heat the pesto. Add cream and stir. Do not let it boil.
5. Add cooked gnocchi, sliced courgette and mozzarella and stir through letting the cheese melt.
6. Add the sausages to the pan and serve with parmesan on top.
  • Our Meat

    Dry Cure Bacon

    Dry-Cured and thick cut

    Find Out More
  • Where we Started

    My first love was always farming, but at the age of twelve my dad suggested butchery, so I started as a Saturday boy in a local Perth shop.
    Find Out More
  • Our Shops

    Opening Times Mon - Fri 7am - 5pm, Sat 7am - 4:30pm

    • Perth Shop Manager: Bruce

      Telephone: 01738 626376

    • Auchterarder Shop Manager: Paul

      Telephone: 01764 664888

    Find Us