Speedy Sausage Gnocchi Bake

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!