You won’t believe how simple this sausage and gnocchi bake is to whip together. In just 10 minutes, you’ll be well on your way to a delicious mid-week treat. Baking the gnocchi creates crispy-outside, tender-inside morsels of flavour – don’t gnocch-it till you’ve tried it!
Prep Time
40 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, gluten, milk, egg, nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Top, tail then chop the courgette[s] into thick slices
2
Peel and chop the red onion[s] into wedges
3
Add the gnocchi to a baking tray
4
Add the onion wedges and chopped courgette to the tray with a generous drizzle of olive oil and a pinch of salt
5
Squeeze the sausage meat from their casings into small meatballs directly onto the tray (clean hands is the best way!)
6
Put the tray in the oven for 30-35 min or until the sausages are cooked through and the gnocchi are starting to crisp
7
Once everything has been cooking for 20 min, add the cherry tomatoes and return to the oven for 15 min further
8
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