Mediterranean sausage, vegetable and gnocchi tray roast

Name: Mediterranean sausage, vegetable and gnocchi tray roast
Prep time: 15 min
Cook time: 20 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, gnocchi, fresh tomatoes, courgettes and fennel come together in this throw-it-all-in summery traybake recipe for four people.

Love the simplicity of this recipe? We’ve got lots more traybake recipes for you to try.

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

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.

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.