Chipolata sausages, fresh tomatoes, courgettes and fennel come together in this throw-it-all-together gnocchi traybake recipe for four people.
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Ingredients
- 1 large fennel bulb, finely sliced
- 1 courgette, sliced
- 400g cherry tomatoes on the vine
- 12 free-range pork chipolatas
- 2 tbsp olive oil
- 400g fresh potato gnocchi
- A small handful of freshly chopped flatleaf parsley
- 1 lemon, zest grated and juiced
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Method
- Heat the oven to 190°C/170°C fan/gas 5. Toss the fennel bulb, courgette, cherry tomatoes and chipolatas with the olive oil, then roast for 15 minutes (see tip).
- Mix the gnocchi with a drizzle of olive oil, then add to the tray. Return to the oven for 5 minutes or until the sausages are cooked through.
- Heat the grill to medium-high and put the tray under the grill for 3-4 minutes until everything is golden and crisp. Scatter over the parsley and the lemon zest, then squeeze over the juice of the lemon to serve.
Nutrition
- 275kcals Calories
- 9.7g (2g saturated) Fat
- 7.4g Protein
- 36.1g (23.2g sugars) Carbs
- 7.2g Fibre
- 2.2g Salt
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Reviews
This is very easy and very tasty. I needed to cook it for a lot longer though to get the sausages anywhere near brown, even with the grilling at the end. Worth the wait though!
Thanks so much for your feedback – it’s useful to know that the recipe took a little longer for you. We’re glad to hear it was delicious!
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