WHO ARE HECK?

a small independent producer, heck make their burgers, meatballs and sausages in small batches to ensure the best possible flavour, using the finest ingredients to bring farmers’ market quality to your supermarket shelf. as well as offering high quality meats, they also now do veggie burgers, sausages and vegan balls too, meaning they have something to suit all taste buds.

they use fresh british meat for all of their products, including pork shoulder for all of their sausages and meatballs, chicken breast and thigh for their chicken sausages and burgers, and british beef for the burgers, and it is all farm assured and british red tractor approved. they also use fresh herbs instead of dried, processed ones.

for the gnocchi:

• 1 pack of heck smoky paprika chicken chipolatas
• 1 teaspoon of very lazy crushed garlic
• half teaspoon of smoked paprika
• 525g passata
• 100ml red wine
• 400g ready to cook gnocchi
• 1 pack fresh baby spinach
• 1 medium shallot, diced
• sea salt
• black pepper
• olive oil

for the salad:

• 1 pack of fine green beans
• 15ml of light olive oil
• 20g toasted flaked almonds

method:

cook the gnocchi as directed on the packet. drain and set aside (or cook while browning sausage if you’re adept at multi-tasking!)

squeeze the sausage meat out of the sausages and add to a large pan with a touch of olive oil and brown off the sausage meat. add the diced shallot, paprika and crushed garlic, and sauté for 4 minutes, making sure not to burn the garlic.

add the red wine, and when it has evaporated add the passata and bring to the boil, then turn down to a simmer. gently stir in the cooked gnocchi and the baby spinach. stir together until spinach starts to welt, then take off the heat to cool slightly before serving.

meanwhile, bring the green beans up to the boil in a small saucepan and cook gently for 3-4 minutes, then drain. lightly toast the flaked almonds in a frying pan and combine with the drained beans. drizzle with olive oil to serve.

~ et voila!