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Speedy sausage gnocchi gratin
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Speedy sausage gnocchi gratin
The whole family will enjoy this tasty gnocchi gratin. You can slim it down by using low-fat sausages and light mozzarella, or make it veggie by swapping to vegetarian sausages sliced into discs. They’ll need only a couple of minutes to brown
Serves: 4
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
690Kcal
Fat
36gr
Saturates
15gr
Carbs
48gr
Sugars
6gr
Fibre
6gr
Protein
40gr
Salt
2.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp olive oil
- 1 x 400g pack good-quality sausages
- a pinch of chilli flakes
- 2 garlic cloves, crushed
- 1 x 400g carton chopped tomatoes
- a pinch of caster sugar
- 250g frozen peas
- 1 x 500g pack fresh gnocchi
- 1 x 125g ball mozzarella, drained and torn
- 25g Parmesan, finely grated
Step by step
- Heat the grill to high. Heat the oil in a large frying pan and squeeze the sausages out of their skins into the pan, breaking up the meat with a wooden spoon or spatula. Fry over a high heat for about 5 minutes until starting to brown. Meanwhile, bring a large pan of salted water to the boil.
- Add the chilli flakes and garlic to the sausage meat, stirring for about 1 minute until fragrant, then stir in the tomatoes, sugar and some seasoning. Simmer for about 5 minutes.
- Add the frozen peas to the boiling water and return to the boil, then tip in the gnocchi. Once it comes back to the boil again, the gnocchi will be ready. Drain, reserving a little water.
- Tip the gnocchi and peas into the sausage mixture, adding a little of the reserved water if necessary to loosen the sauce. Mix well, then scatter the mozzarella and Parmesan on top. Grill for 2-3 minutes until bubbling and golden, protecting the pan handle if it isn’t heatproof. Serve with a salad on the side.