Traybake Sausage & Tomato Baked Gnocchi
with Pecorino Cheese and Mediterranean Spices
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the sausage and gnocchi in the oven, then all you need to do is make the sauce on the hob. 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) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Cut the Tenderstem® broccoli into thirds.
c) 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, sausage meatballs and onion wedges into a large ovenproof dish.
b) Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer.
a) When the oven is hot, bake on the top shelf until the veg is tender and the gnocchi is crispy, 15-20 mins.
b) Once the gnocchi and sausage meat is halfway through cooking, add the Tenderstem® to the tray and toss to combine, then return to the oven for the remaining time, 7-10 mins. 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.
b) Once hot add the Mediterranean style seasoning, passata, chicken stock paste, sugar and water (see pantry for both amounts). Season with salt and pepper.
c) Simmer until thickened, 3-4 mins. Once thickened, stir in the pecorino cheese.
d) Once everything's cooked, add the 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.
