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    Traybaked gnocchi with sausage & cavolo nero

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    Traybaked gnocchi with sausage & cavolo nero

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    1 tsp olive oil
    1 onion, diced
    2 cloves garlic, crushed
    10 sage leaves, shredded
    100g cavolo nero, leaves torn and stalks finely chopped
    ½ x 400g pack Toulouse-style sausages
    400g can chopped tomatoes
    500g pack gnocchi
    5g Parmigiano Reggiano, finely grated 


    1. Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large nonstick frying pan over a high heat. Add the onion, garlic, sage and cavolo nero stalks and stir. Cut open the sausages and use your hands to break up the meat as you add it to pan. Discard the skins. Fry for 6-8 minutes until golden, ensuring the sausages are cooked through, no pink meat remains and the juices run clear.

    2. Tip in the tomatoes, then ½ fill the can with water and add to the pan. Stir together, bring to a simmer, then mix in the cavolo nero leaves and gnocchi and heat for 1 minute more. Tip everything into a roasting dish.

    3. Scatter with the cheese and bake for 15 minutes, or until golden and bubbling. Allow to stand for a few minutes before serving with a green salad, if liked. 

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    Cook’s tip You can prepare this recipe up to step 2 at least 24 hours in advance, then bake when ready to serve. If making in advance, cover and refrigerate.


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    4 stars