Sausage Gnocchi

Sausage Gnocchi

Rating
4.00rating out of 5

(201 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

Use within

3-4 days

Sausages and gnocchi are Northern Italian partners in crime. This method of cooking them on the same tray gives both the sausages AND the gnocchi lovely crisp skins, minus any faff. Keeping in with tradition, we’ve served these guys with a simple tomato and spinach sauce. Bellisimo

Prep Time

40 min

Cuisine

Italian

Use within

3-4 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Tin of chopped tomatoes re-sized
1 tin of chopped tomatoes
Red-onion
1 red onion
dried-oregano
1 tsp dried oregano
garlic-clove
1 garlic clove
Balsamic-vinegar
1 tbsp balsamic vinergar †
Cumberland sausages 2
4 Cumberland sausages †
Gnocchi
200g gnocchi †
Spinach
150g spinach
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • tin of chopped tomatoes
  • red onion
  • Italian dried oregano
  • garlic clove
  • balsamic vinegar<strong>†</strong>
  • Cumberland sausages<strong>†</strong>
  • Gnocchi<strong>†</strong>
  • baby leaf spinach
Typical Values per 100g per serving
Energy 532 kJ
127 kcal
3202 kJ
763 kcal
Fat
of which saturates
16.3 g
8.2 g
98.3 g
49.5 g
Carbohydrate
of which sugars
14.7 g
2.2 g
88.6 g
13.4 g
Fibre 0.9 g 5.3 g
Protein 3.3 g 19.9 g
Salt 0.51 g 3.06 g
*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.
Ingredients contain
tin of chopped tomatoes
red onion
Italian dried oregano
garlic clove
balsamic vinegar
Wine vinegar, concentrated grape must, antioxidant: E224
Cumberland sausages
80vl pork shoulder, 50vl pork belly, Water, Rusk (wheat flour, salt), Seasoning (salt, wheat, flour, spices, herbs, preservative (E221 sulphite), Diphosphate (E450), Yeast extract, antioxidant (E300), Sugar), Natural hog casing
Gnocchi
Potato Puree (80%) (Water 60%-Potato Flaskes 40%), Wheat Flour, Salt, Natural Flavours (Turmeric), Dusting of Rice Flour, Acidity regulator E575, Preservative E200
baby leaf spinach
Allergens
  • Allergens highlighted by † (sulphites, wheat-gluten)

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

Add 1-2 tbsp of olive oil to an ovenproof tray

Add the sausages and move them about in the oil to prevent them from sticking
Place the tray in the oven for 30 min until golden and brown

2

Peel and finely dice the red onion(s)

Peel and grate (or dice) the garlic clove(s)

3

Add 1 tbsp (2 tbsp) of olive oil to a pot on a medium heat

When hot, add the onion and a pinch of salt and cook on a medium-low heat for 6 - 10 min or until softened and caramelised

Once caramelised, add the garlic and cook for a further 1 min, stirring constantly

4

Add the tin(s) of chopped tomatoes

Reduce on a very low heat for 5 min, or until reduced by half

Once reduced, cover and set aside until step 6

5

Once sausages have been in the oven for 15 min and are starting to brown, add the gnocchi to the same tray, sprinkle with the dried oregano, cook for 15-20 min or until starting to crisp and hot inside and the sausages are cooked through

Tip: You may have to use 2 trays if you don't have enough space!

6

Once the gnocchi is cooked, return the tomato sauce to a medium heat for a couple of mins to warm through, add the balsamic and 0.5 tsp (1tsp) of sugar and salt and pepper to your taste

Add the spinach, stirring constantly until it has wilted down in the heat, then remove from the heat

Tip: Add a little water to the tomato sauce if it's too thick

7

Once the sausages are cooked, carefully transfer them to a clean board and slice them up into bite-size pieces

Tip: Use a knife and fork to help cut them up!

8

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Serve the spinach and tomato sauce with the crispy sausage pieces and gnocchi on top

Enjoy!

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