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Sausage, Gnocchi and Tomato Bake
Introduction from Tyler Butt
Cheesy, hearty and no faff. The gnocchi bakes directly in a tomato sauce with golden sausage chunks and veg, then is finished under the grill until bubbling.
Ingredients
Method
Preheat the oven to 180°C fan. Heat the oil in an ovenproof pan or casserole. Fry the sausage chunks for 6 minutes until browned.
Add the onion, garlic, courgette, fennel seeds and oregano. Season with salt and pepper and cook for 5 minutes until softened.
Stir in the tomato purée, cook for 1 minute, then add the tomatoes and 200ml water. Simmer for 2–3 minutes to thicken slightly.
Stir in the gnocchi and spinach. Cook for 1–2 minutes until starting to soften.
Scatter with the cheese and bake for 10–15 minutes until golden and bubbling.
Notes
- Leftovers: Reheat in the oven with a little extra cheese, or in the microwave with a splash of water.
- Fennel seeds really bring out the sausage flavour – add a little extra if you like it bold.
- Stir through butter beans for extra heartiness.
- Veggie sausages work just as well.
Nutritional value
NUTRITION (PER SERVING)
CALORIES 590 – PROTEIN 34G – CARBS 46G – FAT 28G – FIBRE 7G
Reviews
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