Our Cookbook

British

Sausage gnocchi bake

Sausagemeat browned in a herby tomato sauce, tossed with gnocchi and baked under melted Cheddar and mozzarella.

  • YieldServes 4
  • Prep10m
  • Cook30m
  • Effortweeknight

  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 clove garlic, finely chopped
  • 1 small chilli, deseeded and finely chopped
  • 6 chunky pork sausages
  • 2 x 400g tins chopped tomatoes
  • 1 tsp dried thyme
  • 1 small bunch fresh basil, chopped
  • 600g fresh gnocchi
  • 60g Cheddar, grated
  • 125g mozzarella, diced
  • salt and black pepper

Method

  1. Preheat the oven to 200ºC.
  2. Slit the sausage skins lengthways and squeeze out the meat, dividing each sausage into about 8 small meatballs.
  3. Heat the oil and sauté the onion with a little salt until softened. Add the garlic, chilli and sausage meatballs and brown thoroughly.
  4. Stir in the chopped tomatoes and thyme, season, bring to the boil and simmer uncovered for 15 minutes.
  5. Cook the gnocchi to packet instructions (2-3 minutes), drain, and fold into the sauce with the basil.
  6. Transfer to an ovenproof dish, scatter over the Cheddar and mozzarella, and bake for 15 minutes until golden and bubbling.