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Sausage and Gnocchi traybake

with Broccoli and Balsamic

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

143 kcal

Protein

:

6.3g protein

Total

:

45 minutes

Difficulty

:

Medium

Allergens:

Sulphites

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 pot(s)

Apple and Sage Jelly

½ pot(s)

Dried Italian Herbs

4 unit(s)

British Honey Mustard Sausages

250 grams

Baby Plum Tomatoes

½ unit(s)

Broccoli

300 grams

Gnocchi

24 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

1 unit(s)

Red Onion

Nutritional information

Energy (kJ)600 kJ

Energy (kcal)143 kcal

Fat1.2 g

of which saturates0.3 g

Carbohydrate26.2 g

of which sugars11.3 g

Dietary Fibre6.1 g

Protein6.3 g

Salt0.4 g

Potassium263.9 mg

Calcium47.9 mg

Iron0.7 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200C. Chop the broccoli into florets (like small trees!), halving any larger ones. Halve, peel and cut the onion into wedges. Halve the tomatoes.

2

Pop the sausages, gnocchi, onion and Italian herbs onto a baking tray with a drizzle of oil and a pinch of salt and pepper. Bake for 15 mins.

3

Add the tomatoes, balsamic and broccoli to the tin with a drizzle of oil and a pinch of salt and pepper. Toss to coat and return to the oven until the tomatoes are starting to soften and the broccoli is turning brown, 12-15 mins.

4

Remove the traybake from the oven and spoonthe jelly over the top. Return to the oven until melted, 3-5 mins. IMPORTANT: The sausages are cooked when it is no longer pink in the middle.

5

Mix everything together really well and break up the tomatoes with the back of a spoon.

6

Divide the traybake between plates. Enjoy!

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