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Traybaked gnocchi with sausage & cavolo nero

Traybaked gnocchi with sausage & cavolo nero

Quick to prepare, this autumnal traybake costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

5 out of 5 stars(8) Rate this recipe
Source of protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 tsp olive oil
  • 1 onion, diced
  • 2 clove/s garlic, crushed
  • 10 sage leaves, shredded
  • 100g cavolo nero, leaves torn and stalks finely chopped
  • 1 pack Essential 8 British Pork Sausages
  • 400g can Essential Chopped Tomatoes
  • 500g pack Essential Gnocchi
  • 5g Parmigiano Reggiano, finely grated (optional)


  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, if using, 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.

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.


Typical values per serving when made using specific products in recipe


2,194kJ/ 523kcals



Saturated Fat












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