Traybaked gnocchi with sausage & cavolo nero

Name: Traybaked gnocchi with sausage & cavolo nero
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp olive oil; 1 onion, diced; 2 clove/s garlic, crushed; 10 sage leaves, shredded; 100 g cavolo nero, leaves torn and stalks finely chopped; 1 pack Essential 8 British Pork Sausages; 400 g can Essential Chopped Tomatoes; 500 g pack Essential Gnocchi; 5 g Parmigiano Reggiano, finely grated (optional)

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

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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

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Ingredients

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)

Method

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.
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.
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.