For the chipolata with gnocchi and leeks, heat olive oil and butter in a pan and brown the sausages.
When the sausages are browned, finely slice the onions and leeks, dice the garlic, add everything together to the pan and let it infuse.
Add the gnocchi and a little water. Once the gnocchi have absorbed the water, season with ketjap manis, sambal oelek and whipped cream. Stir well and let stand again briefly.
Preparation Tip:
The chipolata with gnocchi and leeks can also be prepared less spicy. Possibly refine with a few fresh herbs.
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