Mediterranean sausage, vegetable and gnocchi traybake
Chipolata sausages, fresh tomatoes, courgettes and fennel come together in this throw-it-all-together gnocchi traybake recipe for four people.
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Serves 4
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Hands-on time 15 min, oven time 20 min
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Ingredients
- 1 large fennel bulb, finely sliced
- 1 courgette, sliced
- 400g cherry tomatoes on the vine
- 12 free-range pork chipolatas
- 2 tbsp olive oil
- 400g fresh potato gnocchi
- A small handful of freshly chopped flatleaf parsley
- 1 lemon, zest grated and juiced
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Method
- Heat the oven to 190°C/170°C fan/gas 5. Toss the fennel bulb, courgette, cherry tomatoes and chipolatas with the olive oil, then roast for 15 minutes (see tip).
- Mix the gnocchi with a drizzle of olive oil, then add to the tray. Return to the oven for 5 minutes or until the sausages are cooked through.
- Heat the grill to medium-high and put the tray under the grill for 3-4 minutes until everything is golden and crisp. Scatter over the parsley and the lemon zest, then squeeze over the juice of the lemon to serve.
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- Recipe from July 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 275kcals
- Fat
- 9.7g (2g saturated)
- Protein
- 7.4g
- Carbohydrates
- 36.1g (23.2g sugars)
- Fibre
- 7.2g
- Salt
- 2.2g
delicious. tips
Use any seasonal vegetables you like. Try adding cauliflower florets and a couple of handfuls of spinach.
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