Italian Chicken Sausage Gnocchi Bake

Recipe tags

• Family Favourite
• One Pot
• Dinner
• Italian

Ingredients

• 500 g Gnocchi
• 1 tin Cherry Tomatoes
• 100 g Mixed Olives
• 1 item Mozzarella Ball
• 2 tbsp Fresh Basil
• 1 tsp Chopped Garlic
• 1 pack Italian Chicken Sausages
• 100 g Sundried Tomato Pesto
• 1 item Red Onion
• 1 tsp Italian Seasoning
• 50 g Parmesan
• 1 tsp Olive Oil
• 4 slices Garlic Bread

Method

1. Heat the olive oil in an ovenproof and hob proof dish. Cook the chicken sausages until golden and then cut them into chunky pieces.
2. Peel and roughly chop the red onion and drain the mixed olives. Slice the mozzarella.
3. Preheat the oven to 200°C/180°C fan/Gas 6.
4. Add the red onion and garlic to the sausages and continue to cook for 3 minutes until softened.
5. Add the cherry tomatoes, olives, pesto, Italian seasoning and some salt and pepper to the dish and stir well. Simmer for 3 minutes.
6. Take off the heat and stir through the gnocchi. Top with the sliced mozzarella, half of the parmesan cheese and a sprinkle of black pepper.
7. Bake for 20-25 minutes, until the mozzarella has melted, the sauce is bubbling and the gnocchi is starting to turn golden around the edges.
8. Add the garlic bread to the oven towards the end and cook according to the packet instructions.
9. Roughly chop the fresh basil and scatter it over the bake with the remaining grated Parmesan.
10. Divide between four plates and serve with the hot garlic bread.

Notes

• Soft gnocchi, juicy Italian-style chicken sausage and sweet cherry tomatoes baked with sundried tomato pesto, olives and plenty of melted mozzarella. Serve it with warm garlic bread for an easy, comforting dinner that feels generous without taking much effort.

Tips

• Cut the sausages into fairly chunky pieces so they don’t dry out during baking.

Swaps and substitutes

• Chicken Italia Sausages: Use another Italian-style chicken sausage, or a regular chicken sausage with herbs.
• Sundried Tomato Pesto: Red pesto is the closest easy substitute.
• Mozzarella: Use grated mozzarella if that’s easier.
• Cherry tomatoes: Use a can of chopped tomatoes instead.

Equipment and cleaning

• The pesto and cheese can bake onto the sides of the dish, so soak it in warm soapy water once it has cooled slightly. If you want less scrubbing, lightly grease the dish before adding everything.

No-waste tips

• Remaining pesto: Stir it through pasta, spread it in sandwiches or use it on roasted vegetables.
• Spare olives: Add them to salads, pasta or another tray bake.