A one pan wonder with crispy sausage nuggets, tomato and mozzarella. The gnocchi crisps up beautifully in the oven, with pockets of juicy tomato and oozy mozzarella. Use meat or meat-free sausages depending on your preference, you could also swap the sausages for meatballs.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
pork sausages 400 g
fresh basil 1 handful (leaves picked)
tomato passata 500 g
smoked paprika 1 tbsp
dried oregano 2 tsp
garlic granules 2 tsp
balsamic vinegar dash
gnocchi 800 g
mozzarella cheese ball 125 g (torn)
mixed leaf salad to serve
Method
Cook the sausages
Preheat the oven to 200°C/180°C fan.
Drizzle the sausages with a little oil then toss well to coat. Add the sausages to a large oven dish (that’s big enough to fit all the ingredients) and cook in the oven for 8 mins.
Pimp the passata & prep the gnocchi
Meanwhile, let’s flavour bomb your passata! Pick the basil leaves and set aside for when you finish the dish. Finely chop the basilstalks.
In a bowl mix together the passata with the chopped basilstalks, paprika, dried oregano, garlic granules and balsamic vinegar. You could add some chilli flakes, if you’re feeling a little spicy.
Boil a kettle, then add the gnocchi to a bowl of boiling water, leave for 3 - 4 minutes, then drain.
Cook the dish
Remove the sausage tray from the oven and slice the sausages up into bite-sized pieces (you can sprinkle them with a little extra paprika if you like for an extra smoky touch).
Add the sausages back into the tray along with the gnocchi and pimped passata. Tear the mozzarella into small pieces and scatter over the top.
Finish cooking the dish & plate up
Pop back into the oven for 15 minutes.
Remove the dish from the oven, scatter over the reserved basil leaves, then plate up with the mixed leaves and enjoy!
