Crispy Gnocchi with Chicken Sausage and Wilted Spinach

Finely chop the 2 garlic cloves, finely slice the 4 fresh sage leaves, and grate 15g of Parmigiano-Reggiano cheese.

Remove and discard the casing from the 130g of raw chicken sausage link.

Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the 130g of raw chicken sausage meat, breaking it up with a wooden spoon into bite-sized crumbles. Cook for 5 minutes until browned and cooked through, then transfer the sausage to a plate, leaving any fat and browned bits in the pan.

Reduce the heat to medium and melt 5g of unsalted butter in the same skillet. Add the 260g of uncooked potato gnocchi directly to the pan in a single, even layer.

Cook the gnocchi undisturbed for 4 minutes until the bottoms are golden-brown and crispy. Toss the gnocchi, then add the 4 sliced fresh sage leaves and 2 chopped garlic cloves. Cook for 2 minutes, stirring occasionally, until the garlic is fragrant and the butter is nut-brown.

Return the cooked chicken sausage crumbles to the skillet, then add the 120g of fresh baby spinach. Squeeze the juice of the 1/2 lemon over the mixture.

Toss everything together for 2 minutes until the spinach is wilted and the lemon juice has deglazed the bottom of the pan. Season with salt and black pepper to taste.

Plate the crispy gnocchi and sausage, and garnish with the 15g of grated Parmigiano-Reggiano cheese.