It’s officially our last weekend in Bristol. See what we get up to before we pack up for the Netherlands.
Gnocchi Recipe from Salt & Lavender
16 ounces Italian sausage see note
1/2 small onion chopped finely
4 cloves garlic minced
1/3 cup dry white wine (e.g. sauvignon blanc)
1 (14 fluid ounce) can diced tomatoes with juices
1 cup heavy/whipping cream
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese
Handful fresh basil torn
Salt & pepper to tast