Baked sausage and fennel gnocchi gratin is ready in 30 mins, which makes in the perfect midweek dinner. Plus, at 83p per serving, it’s a real winner! It’s a nice change from all those pasta dishes you end up making again and again and is a really interesting and delicious way with gnocchi that you may not have tried before. It’s super easy to dish up and you can easily scale it up or down, depending on how many mouths you’re feeding too.
- 454g pack sausages
- 1tsp olive oil
- 1 fennel bulb, finely chopped
- 1tbsp fennel seeds
- 1tsp chilli flakes
- 500g gnocchi
- 250ml chicken stock
- Small handful each parsley and tarragon, chopped
- 75g breadcrumbs
- 50g Gruyère cheese, grated
Heat the oven to 200C, gas 6. Remove the sausages from their skins and chop into small pieces.
Heat the oil in a large deep frying pan, add the sausage and cook for 5-6 mins, stirring all the time to ensure it breaks up.
Add the chopped fennel and gently fry for 5 mins, until lightly softened. Stir through the fennel seeds and chilli flakes. Tip in the gnocchi and mix well, then spoon into a shallow baking dish and pour over the stock.
In a small bowl, mix together the herbs with the breadcrumbs and most of the cheese, then scatter over the gnocchi. Top with the remaining cheese and bake for 15 mins until golden and bubbling.
Top tip for making Baked sausage and fennel gnocchi gratin
Choose high percentage meat sausages for delicious results.