Air Fryer Sausage & Tomato Baked Gnocchi
with Pecorino Cheese and Mediterranean Style Spices
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the sausage and gnocchi in the air fryer, then all you need to do is make the sauce. You're set for a fabulous dinner!
Ingredients
80 grams
Tenderstem® Broccoli
1 unit(s)
Red Onion
225 grams
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
300 grams
Gnocchi
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
20 grams
Pecorino Vegetariano
(Contains: Milk)
12 grams
Balsamic Glaze
(Contains: Sulphites)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Cut the Tenderstem® broccoli into thirds.
b) Halve and peel the red onion, then cut each half into roughly 3cm wedges.
a) Roll the sausage meat into even-sized balls, 5 per person. TIP: Wet your palms lightly to help shape the sausage meat and stop it from sticking. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Pop the gnocchi, Tenderstem®, sausage meatballs and onion wedges into your air fryer basket.
b) Drizzle with oil and season with salt and pepper. Give the basket a good shake to coat everything.
c) Spread out in a single layer. TIP: Cook in batches if needed.
a) Air-fry at 200°C until cooked through, 12-15 mins. Shake and toss regularly. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
If you'd prefer to boil your broccoli, boil in step 5 while the sauce simmers for 3-4 mins, until tender.
a) Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat.
b) Once hot, add the Mediterranean style seasoning, passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper. Simmer until thickened, 3-4 mins.
c) Once thickened, stir in the Pecorino cheese.
d) Once everything's cooked, add the cooked gnocchi, veg and sausage meatballs to the sauce. Mix well.
a) When everything's ready, share the gnocchi between your bowls.
b) Top wih a handful of rocket. Drizzle over the balsamic glaze to finish.
