Sausage and mozzarella gnocchi bake

Sausage and mozzarella gnocchi bake

This quick and easy midweek dinner is a real crowd pleaser. Combining sausages with gnocchi is a great start, but when you add the classic trio of Italian flavours – tomato, basil and mozzarella – the results turn into something even better.

Sausage and mozzarella gnocchi bake

Make gnocchi a regular in your weeknight rotation with more of our gnocchi recipes.

  • Serves icon Serves 2 (or 4 with a side salad)
  • Time icon Hands-on time 20 min, plus oven time 40 min

This quick and easy midweek dinner is a real crowd pleaser. Combining sausages with gnocchi is a great start, but when you add the classic trio of Italian flavours – tomato, basil and mozzarella – the results turn into something even better.

Make gnocchi a regular in your weeknight rotation with more of our gnocchi recipes.

Nutrition: Per serving (for 4)

Calories
632kcals
Fat
34g (13g saturated)
Protein
25g
Carbohydrates
50g (11g sugars)
Fibre
6.1g
Salt
2.7g

Ingredients

  • 6 good quality herby sausages
  • 2 tbsp olive oil, plus an extra dash
  • 4 garlic cloves, finely sliced
  • 500ml passata
  • 500g gnocchi
  • ½ bunch basil, leaves picked
  • 125g ball mozzarella, torn into pieces
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Method

  1. Heat the oven to 180ºC fan/gas 6. Put the sausages in a large oven dish and cook in the oven for 15 minutes. Meanwhile, heat the 2 tbsp oil in a pan over a medium heat, then add the sliced garlic and cook until just soft. Pour in the passata, season with a pinch of salt and simmer for 10 minutes.
  2. Heat a dash of oil in a large frying pan, then fry the gnocchi until golden and crisp, tossing every now and then to get even colouring.
  3. Roughly tear the basil leaves, then stir into the tomato sauce. Slice the cooked sausages into pieces roughly the same size as the gnocchi, then add to the sauce along with the crispy gnocchi. Give it a good stir to combine, season with plenty of salt and pepper, then pour into the oven dish and top with the torn mozzarella. Bake in the oven for 25 minutes, then leave to sit for 5 minutes before serving up hot.

Nutrition

Calories
632kcals
Fat
34g (13g saturated)
Protein
25g
Carbohydrates
50g (11g sugars)
Fibre
6.1g
Salt
2.7g

Buy ingredients online

Recipe By

Pollyanna Coupland

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