BACOFOIL & DEAN EDWARD’S SAUSAGE GNOCCHI BAKE
It’s that time of year again – the kids are back to school and need all the energy they can get. After keeping them entertained all summer, mums and dads may need a little boost too, which makes this Sausage Gnocchi Bake perfect for the whole family. With just a few store cupboard essentials (plus a pinch of your favourite cheese) this warm and tasty dinner is the ultimate autumn treat.
Bacofoil has teamed up with Dean Edwards to create a delicious range of family favourites, each one with a very special twist up its sleeve.
INGREDIENTS
4 quality pork sausages
2 roasted red peppers, finely chopped
1 red onion, finely diced
3 cloves crushed garlic
1 tin evaporated milk
80ml tomato ketchup
1 tsp English mustard
100g Cheddar cheese
100g Emmental cheese
Couple of drops of hot sauce (optional)
2x 400g bags shop-bought potato gnocchi
1 small bag cheese flavoured tortilla chips
Bacofoil Non-Stick foil
METHOD
- Cut the sausages into bite-sized pieces then fry off in a hot pan for 6-7 minutes until nicely browned
- Remove from the pan and wrap in some Bacofoil Non-Stick Foil to keep warm then set aside
In the same pan-fry the onion and garlic in some oil for around 5 minutes until softened - Add the pepper, evaporated milk, ketchup, 2/3 of the grated cheese and stir until melted
- Season and add the hot sauce to taste, pour over the gnocchi and sausage pieces, stirring well to make sure its well combined
- Take a sheet of Bacofoil Non-Stick Foil, dull side up, 2 ½ times the size of the baking dish then line the dish
- Pour in the gnocchi then pull up the foil then fold the ends to make a loose parcel. Cook in a pre heated oven set at 180c / gas mark 4 for 20 minutes
- Remove from the oven; open the foil then sprinkle with the remaining cheese and crushed tortillas
- Return to the oven uncovered for a further 20 minutes or until golden.
- Leave to stand for a couple of minutes before serving with a crisp side salad
Enjoy!
