Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
60 grams
British Smoked Bacon Lardons
120 grams
Sliced Mushrooms
300 grams
Gnocchi
(Contains Cereals containing gluten)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
32 grams
Pesto
(Contains Milk)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the sausage meat, bacon and mushrooms and fry until the meat has browned and the mushrooms have softened, 5-6 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat.
d) IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle. Cook bacon thoroughly.
a) Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the gnocchi.
b) When boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins.
c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
a) Halve the ciabatta.
b) Toast the ciabatta halves in your toaster until golden.
c) Spread half of the pesto onto the ciabatta toasts.
a) Stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the sausagemeat. Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Stir in the cheese until melted.
b) Season with pepper.
c) Stir the cooked gnocchi into the sauce.
c) Add a splash of water if you feel it needs it.
Share the gnocchi and pasta sauce between your bowls. Drizzle over the remaining pesto. Top with the remaining rocket and finish by drizzling over the balsamic glaze.
Serve the pesto ciabatta on the side.
Enjoy!