Mediterranean sausage, vegetable and gnocchi tray roast

Mediterranean sausage, vegetable and gnocchi tray roast
  • Serves icon Serves 4
  • Time icon 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
Calories
275kcals
Fat
9.7g (2g saturated)
Protein
7.4g
Carbohydrates
36.1g (23.2g sugars)
Fibre
7.2g
Salt
2.2g

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

  1. 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).
  2. 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.
  3. 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.

delicious. tips

  1. Use any seasonal vegetables you like. Try adding cauliflower florets and a couple of handfuls of spinach.

Recipe By

The delicious. food team

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

3.2 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.2 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe now