After an easy dinner? A big bake of pillowy gnocchi, hearty Italian sausage and creamy Bocconcini will do the trick for those cold winter nights.
| 220g | Traditional Bocconcini |
| 500g | fresh potato gnocchi |
| 1 tin | chopped tomatoes |
| 1 | brown onion (chopped) |
| 2 cloves | garlic |
| 100ml | beef stock |
| 3 | Italian meat sausages (skin removed) |
| 2 tbsp | raw sugar |
| 2 tbsp | olive oil |
| fresh basil | |
| salt and ground pepper |
| 1 | Preheat the oven to 180°C. |
| 2 | Chop onions finely and crush the garlic cloves. Remove skin from sausages and chop finely. |
| 3 | Add olive oil to a pan and fry onions and garlic slightly before adding the sausage meat and gnocchi to the pan. Stir for a few minutes until golden. |
| 4 | Pour in the chopped tomatoes and beef stock. Season with salt, pepper and raw sugar. Let it simmer on a low heat for 10 minutes, stirring every few minutes. Remove from the heat. |
| 5 | Brush a baking dish with some olive oil. Pour gnocchi and sausage mixture into the oven dish and place into oven for 15 minutes. |
| 6 | Remove the dish from the oven. Slice the Bocconcini and then stir half into the mixture. Place the rest on top of the dish. Put back into the oven for another 5 minutes, until melted. |
| 7 | Serve with fresh salad. |
Related Products
Similar Recipes
