2 tbsp capers, drained

2 tbsp (30 ml) olive oil

1 tsp fennel seeds, crushed

Red pepper flakes, to taste (optional)

3/4 lb (340 g) spicy or mild Italian sausages, casings removed

1 small onion, finely chopped

1 fennel bulb, thinly sliced, fronds reserved for serving

2 garlic cloves, chopped

3 cups (750 ml) strained tomatoes

1 1/2 lb (675 g) fresh gnocchi

6 oz (170 g) mini bocconcini, drained

Basil leaves, for serving (optional)

Parmesan cheese shavings, for serving (optional)

In a large non-stick skillet over medium heat, fry the capers in the oil. Drain, leaving the oil in the skillet, and set aside on a paper towel-lined plate.

Add the fennel seeds, red pepper flakes, if desired, and sausage meat to the skillet. Cook until golden, breaking the meat up with a wooden spoon. Add the onion and cook for 5 minutes. Add the sliced fennel, garlic and strained tomatoes. Bring to a boil.

Add the gnocchi to the sauce. Cover and cook for 8 minutes or until al dente. Add the bocconcini to the skillet. Cover and cook for 2 minutes or until the cheese has melted.

Sprinkle with the fried capers and reserved fennel fronds. Garnish with basil leaves and Parmesan shavings, if desired.

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