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Mediterranean sausage, vegetable and gnocchi tray bake

Mediterranean sausage, vegetable and gnocchi tray bake

Name: Mediterranean sausage, vegetable and gnocchi tray bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
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

Easy
July 2019

Easy
July 2019

Serves 4
Hands-on time 15 min, oven time 20 min

Chipolata sausages, fresh tomatoes, courgettes and fennel come together in this throw-it-all-together gnocchi tray bake recipe for four people.

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Nutrition: per serving

Calories: 275kcals
Fat: 9.7g (2g saturated)
Protein: 7.4g
Carbohydrates: 36.1g (23.2g sugars)
Fibre: 7.2g
Salt: 2.2g

Nutrition: per serving

Calories: 275kcals
Fat: 9.7g (2g saturated)
Protein: 7.4g
Carbohydrates: 36.1g (23.2g sugars)
Fibre: 7.2g
Salt: 2.2g

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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

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.