Keeping midweek dinners tasty and exciting can be difficult, especially when you are busy at work or looking after your family all day.

However, Jamie Oliver has shared some 15 minute recipes to help bring tasty meals to the table without having to spend lots of time slaving in the kitchen. The TV chef has released a cook book and has been sharing his recipes in videos on social media and on YouTube.

And one "winter warmer" recipe that is going down a treat is the chef's Sausage Gnocchi dish. The dish is full of flavour, with Jamie describing it as "gorgeous". So, if you want to add some variety to your midweek meals or are looking to impress guests with something easy but delicious, this may be the recipe for you.

Ingredients

Gnocchi

• 4 spicy sausages (At least 80 per cent meat)
• 2 tsp fennel seeds (Optional)
• 2 sprigs fresh rosemary (Leaves chopped)
• 125ml Chianta (Red wine)
• 200g tenderstem broccoli
• 400g chopped tomatoes or passata
• 400g gnocchi
• 2 tbs natural yoghurt (Optional)

Greens

• olive oil
• 2 rashers of smoked streaky bacon
• 40g hazelnuts (Blanched)
• 1 tsp honey or maple syrup
• 200g fine green beans
• 300g mixed greens
• 1.5 tbs extra virgin oil
• 1.5 tbs sherry vinegar
• salt and pepper

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Method

"We've got four beautiful, good quality spiced sausages. Score the sausages and squeeze out of the skin. What we've got then is an already flavoured, incredible mince meat to the base of this sauce."

Break up the sausages in the pan before adding two heaped teaspoons of fennel and a couple of sprigs of rosemary - taken off the stalk.

Then Jamie says you should "finely slice two little rashers of smoked bacon" before adding into a small pan with a tiny little drizzle of oil.

Then add in 40g of hazelnuts and give them a little toss until the nuts and bacon are crispy before adding in a teaspoon of maple syrup. Carry on shaking the pan for minute or so before taking off the heat for now.

Jamie goes on: "We've got lovely French beans, straight into a pan. I'm going to turn the pan straight onto full whack, go in with 300g of lovely green and they'll need no more than about a minute and a half, two minutes".

Pop some chianti into the pan with the sausage mince mix - around 120mls of the red wine. This will boost the flavour.

Once the wine is cooked off, add the broccoli. Take the leaves off and put the chunky stalks to one side before "running your knife through them" to make them finer and more delicate before adding into the pan.

Now add 700ml of passata and bring to the boil over a medium heat.

Turning to the greens, Jamie explains: "Don't drain the greeds down think sink because I was this water, it's full of goodness.

"I want 400g of gnocchi, lid on top, full whack, let them boil for about two and a half minutes or until they start to float, cooking them in that lovely cabbage water."

Then, using good quality extra virgin oil, pop a tablespoon and a half into a bowl. Then add around the same amount of sherry vinegar on top as well as a pinch of pepper and pinch of salt. The drop the green mix in and toss to cover in seasoning.

Jamie then adds the bacon and hazelnut pan back on the heat for just 30 seconds before checking on the gnocchi, which should have plumped up by now.

Drain the gnocchi and mix with the sauce before shaking the mixture over the top of the green.

"Really gorgeous", Jamie concludes.

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