Mediterranean gnocchi and sausage bake
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Mediterranean gnocchi and sausage bake
Want to make this veggie? Replace with meat-free sausages or use the whole pack of veg instead
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
480Kcal
Fat
12gr
Saturates
4gr
Carbs
63gr
Sugars
12gr
Fibre
6gr
Protein
31gr
Salt
1.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- ½ x 500g pack frozen chargrilled Mediterranean vegetables
- 1 tsp olive oil
- 4 reduced-fat pork sausages, skins removed
- ½ x 500g pack fresh gnocchi
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 x 400g tin chopped tomatoes
- 60g lighter mozzarella, torn
- about 100g mixed leaf salad, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the Mediterranean vegetables in an ovenproof dish (about 25cm diameter, 5cm deep) and bake for 15 minutes.
- Meanwhile, heat the oil in a wide frying pan and add the sausages, broken into small chunks. Stir-fry for 4-5 minutes until no longer pink. Add the gnocchi and garlic and cook for a further few minutes until just starting to turn golden brown.
- Remove the dish from the oven and stir the oregano into the vegetables, followed by the sausage and gnocchi mixture and the chopped tomatoes. Season, then scatter over the mozzarella and return to the oven for 10 minutes until bubbling. Serve with the mixed salad.
