Sausage and kale gnocchi bake
Easy to make and quick to cook, this sausage and kale gnocchi bake is the ultimate in midweek comfort food.
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Serves 4
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Hands-on time 25 min, oven time 15 min
Ingredients
- 200g curly kale
- 400g potato gnocchi
- 1 small onion
- Olive oil for frying
- 3 good-quality British free-range pork sausages
- 200g passata
- Large handful fresh basil leaves
- 100g fontina cheese or mozzarella
Method
- Heat the oven to 200°C/ fan180°C/gas 6. Bring a large pan of lightly salted water to the boil. Shred the kale (if necessary), then drop into the water with the gnocchi and cook for 30 seconds. Drain and rinse both under cold water.
- Finely chop the onion. Heat a little oil in a large frying pan, then crumble in the meat from the sausages (discard the skins). Add the chopped onion and fry for 7 minutes or until just soft. Add the passata and basil leaves and simmer for 3 minutes.
- Toss the kale and gnocchi through the sausage mixture, then transfer to a 1.5 litre ovenproof dish. Tear over the cheese and season with salt and pepper, then bake for 15 minutes or until golden and bubbling.
- Recipe from November 2014 Issue
Nutrition
- Calories
- 394kcals
- Fat
- 18.9g (7.1g saturated)
- Protein
- 16g
- Carbohydrates
- 38.3g (4g sugars)
- Fibre
- 4.7g
- Salt
- 2.3g
delicious. tips
You can add all sorts of extras here. We like chopped chorizo for a spicy hit, or a tin of butter beans.
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I use sweetheart or Savoy cabbage, finely shredded and placed in a chinois. pour a kettle of boiling water over to cook it. Leaves the cabbage with taste and structure but not tasteless and waterlogged. Enjoy !
This is a staple in my house – its a really quick easy recipe that you can prepare when you get home from work. I agree, the kale needs a minute or two longer than the gnocchi and I also use a little more passata than recommended. Chorizo is a great little extra as well if you have some in the fridge!
As it stands this recipe is simple, maybe for a reason, as one can adapt it to their taste. Personally I find the kale should be added to the boiling water a good minute or two before the gnocchi. Otherwise it is chewy. I do add a little hot mustard and tomato puree/paste/ketchup to the finished sauce mix. In winter, dried basil or indeed any dried herb (oregano comes to mind) works well when added once your sausages and onion are done and you are going to add the passata shortly. To be honest I find mozzarella totally unsuitable here and prefer fresh goats cheese which complements the sausage well. For a leaner/cost-effective/vege option, puy lentil or Linda McCartney sausage works well. Plenty of pepper and a little salt finish this well. If you are short on kale, use spinach but do not pre-cook it just throw it in as you mix in the gnocchi. I serve this in individual pie dishes or shallow bowls as serving from a pot just ruins the beauty of this elegant, nourisihing dish. Nothing more to report – just bake and enjoy!
Very tasty and very easy/quick dish to make. Needed a bit more passata than recipe stated as might have been too dry otherwise and I used gruyere cheese as couldn’t get fontina and wanted more flavour than mozzarella. Will definitely make again.
I love this recipe because it combines my favourite flavours, pork and is topped with cheese. Nomnomnom.