A Finnebrogue twist on a bake! A creamy, cheesy sausage gnocchi bake, with a rich tomato sauce bursting with flavour from Finnebrogue Naked Sausages. Baked until golden and bubbling. Using shop bought gnocchi is a great speedy hack, with the sausages packing in all the flavour as the star of the show. Perfect for fussy eaters.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
Finnebrogue pork sausages 400 g
red onion 1 (chopped)
garlic granules 2 tsp
dried oregano ½ tbsp
tomato purée 2 tbsp
chopped tomatoes 1
gnocchi 800 g
chicken stock cube 1
grated mozzarella 100 g
fresh basil to serve
Method
Cook the Finnebrogue pork sausages
Heat a dash of oil in a large pan over a medium heat. Add the Finnebrogue pork sausages and cook for 6 minutes, until golden brown.
Transfer from the pan and when cool enough to handle slice them into thin rounds.
Chop the red onion & prep the stock
While the sausages are cooking, peel and chop the red onion.
Make up the chicken stock cube with 50 ml boiling water per serving. (So if you're cooking for 4 people, you'll need 200 ml).
Cook the sauce
In the same pan you cooked the sausages in, add the red onion and cook for a few minutes.
Stir in the garlic granules, oregano and tomato purée then cook for a minute until fragrant.
Stir in the chopped tomatoes and chicken stock.
Tip the gnocchi into the pan, along with most of the chopped sausage (reserve a handful of sausage to scatter on top of the bake).
Simmer for 5 minutes, then check the seasoning and adjust to taste.
Preheat the grill to high.
Grill & plate up
Scatter the mozzarella and reserved sausage on top of the gnocchi.
Pop the pan under the grill for 5 - 7 minutes, until golden and bubbling.
Leave it to stand for a few minutes, then scatter over the basil and plate up and enjoy!
