Sponsored: Gnocchi sausage hash with smoky walnuts
Prep time: 15Total time: 
Sponsored: Gnocchi sausage hash with smoky walnuts
Prep time: 15Total time: 
Ingredients
- 1 x 500g pack gnocchi
- 3 tbsp olive oil, plus 1 tbsp to fry the eggs
- 1 bunch spring onions
- 8 vegetarian or vegan sausages
- 250g cherry vine tomatoes
- 100g California walnut pieces
- 1 tsp smoked paprika
- 1 tbsp light brown sugar
- 100g baby spinach
- 4 medium eggs*, to serve (optional)
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Toss the gnocchi with 1½ tablespoons of oil and some seasoning. Spread out on a very large shallow baking tray (use two if necessary). Roast for 10 minutes until starting to turn golden
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Meanwhile, chop the spring onions into chunks and place in a mixing bowl with 1 tablespoon of oil and the sausages. Mix to coat, then snip the tomatoes into small bunches and mix through gently.
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Stir the gnocchi around (they should be starting to look golden) and mix in the sausages and the veg mixture. Return to the oven for 10 minutes.
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Tip the California walnut pieces into the same bowl and add the paprika, sugar, ½ tablespoon of oil and seasoning; mix to coat. Scatter over the tray(s) of hash and cook for 5 minutes. Stir in the spinach and return to the oven for 2 minutes until wilted.
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Meanwhile, heat 1 tablespoon of oil in a large frying pan and fry the eggs to your liking, if using. Serve on top of the hash.
TipUse dairy-free gnocchi and vegan sausages if required; omit the eggs if vegan.
