Now Fall is peeking around the corner (my favorite season) I will now start posting more substantial recipes for comfort and warmth.
This easy-to-make, quick-to-cook recipe from “Delicious Magazine” is the ultimate in midweek comfort food.

7 oz curly kale
1 lb potato gnocchi
1 medium-sized onion
Olive oil for frying
3 good-quality pork sausages or mild Italian sausages
7 oz passata
Large handful fresh basil leaves
4 oz fontina cheese or mozzarella

Heat the oven to 400F/200°C/ fan180°C/gas 6.
Bring a large pan of lightly salted water to the boil.
De-stalk and shred the kale (if necessary), then drop into the water with the gnocchi and cook for 30 seconds. Drain and rinse both under cold water.
Finely chop the onion.
Heat a little oil in a large frying pan, then crumble in the meat from the sausages (discard the skins).
Add the chopped onion and fry for 7 minutes or until just soft.
Add the passata and basil leaves and simmer for 3 minutes.
Toss the kale and gnocchi through the sausage mixture, then transfer to a 1.5 liter ovenproof dish.
Tear over the cheese and season with salt and pepper, then bake for 15 minutes or until golden and bubbling.