01/03/2026
Traybake Sausage and Veg Gnocchi 🍅🥦
Crispy edged gnocchi, jammy burst tomatoes, and sausage nuggets that taste fried but are actually baked. One tray, big flavour, minimal washing up.
This is the kind of dinner that feels like a takeaway pasta moment but it is genuinely so easy.
Calories: 780 | Protein: 37 g | Fibre: 10 g | Plant points: 5
INGREDIENTS (serves 2)
• 4 Italian sausages, skins removed (about 300 g meat)
• 1 small broccoli, cut into small florets and stalk sliced thin (about 250 g)
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp garlic granules
• 1 tsp fennel seeds, lightly crushed (optional)
• 1/2 tsp chilli flakes
• 1/2 tsp salt
• black pepper
• 1 x 400 to 500 g pack fresh gnocchi
• 250 to 300 g cherry tomatoes
• 40 g parmesan, finely grated
• zest of 1/2 lemon, plus 1 tbsp lemon juice
• big handful spinach or rocket
METHOD
1 Heat oven to 220°C fan. Put a large baking tray in the oven to heat up so everything roasts not steams.
2 Pinch sausage meat into small bite size nuggets. In a bowl toss broccoli with 1 tbsp oil, oregano, garlic, fennel if using, chilli, salt and pepper. Tip broccoli and sausage nuggets onto the hot tray, spread out, roast 10 minutes.
3 Toss gnocchi and tomatoes with remaining 1 tbsp oil, lemon zest, and a pinch of salt and pepper. Add to the tray, spread out so the gnocchi hits the metal. Roast 12 to 15 minutes until gnocchi is crisp at the edges and tomatoes have burst.
4 Smash about a third of the tomatoes with the back of a spoon to make a jammy sauce, then toss everything together. Add spinach or rocket to wilt, finish with parmesan, lemon juice, a drizzle of olive oil, and loads of black pepper.
