Sausage and kale gnocchi bake
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Easy
- November 2014
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Serves 4
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Hands-on time 25 min, oven time 15 min
Easy to make and quick to cook, this sausage and kale gnocchi bake is the ultimate in midweek comfort food.
We’ve got lots more recipes like this, take a look at all our gnocchi recipes.
Nutrition: per serving
- Calories
- 394kcals
- Fat
- 18.9g (7.1g saturated)
- Protein
- 16g
- Carbohydrates
- 38.3g (4g sugars)
- Fibre
- 4.7g
- Salt
- 2.3g
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delicious. tips
You can add all sorts of extras here. We like chopped chorizo for a spicy hit, or a tin of butter beans.
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This is a staple in my house – its a really quick easy recipe that you can prepare when you get home from work. I agree, the kale needs a minute or two longer than the gnocchi and I also use a little more passata than recommended. Chorizo is a great little extra as well if you have some in the fridge!
As it stands this recipe is simple, maybe for a reason, as one can adapt it to their taste. Personally I find the kale should be added to the boiling water a good minute or two before the gnocchi. Otherwise it is chewy. I do add a little hot mustard and tomato puree/paste/ketchup to the finished sauce mix. In winter, dried basil or indeed any dried herb (oregano comes to mind) works well when added once your sausages and onion are done and you are going to add the passata shortly. To be honest I find mozzarella totally unsuitable here and prefer fresh goats cheese which complements the sausage well. For a leaner/cost-effective/vege option, puy lentil or Linda McCartney sausage works well. Plenty of pepper and a little salt finish this well. If you are short on kale, use spinach but do not pre-cook it just throw it in as you mix in the gnocchi. I serve this in individual pie dishes or shallow bowls as serving from a pot just ruins the beauty of this elegant, nourisihing dish. Nothing more to report – just bake and enjoy!
Very tasty and very easy/quick dish to make. Needed a bit more passata than recipe stated as might have been too dry otherwise and I used gruyere cheese as couldn’t get fontina and wanted more flavour than mozzarella. Will definitely make again.
I love this recipe because it combines my favourite flavours, pork and is topped with cheese. Nomnomnom.