Sausage and Taleggio Gnocchi Bake

By: Deborah

Indulgent and comforting, this sausage and taleggio gnocchi bake is rich and packed with flavour. An easy weeknight dinner the whole family will love.

PREP: 15

COOK: 35

TOTAL: 50

Course: Main

Cuisine: Italian

Servings: 4 people

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Equipment

Large baking tray

Ingredients

500 g (1.1 lb) fresh or vacuum-packed gnocchi
250 g (0.6 lb) chestnut mushrooms halved or quartered depending on their size
1 leek (approx. 150g) trimmed and cut into 1cm slices
4 tbsp extra virgin olive oil
2 cloves garlic crushed
salt and freshly ground black pepper
1 tsp chilli flakes
6 pork sausages skins removed, and each sausage cut into 6 pieces
150 g (5.3 oz) taleggio cheese sliced

Instructions

Heat the oven to 200C/180C fan/gas 6.
On a large baking tray, toss together the gnocchi, mushrooms, leek, oil and garlic, until well coated. Season with salt, freshly ground black pepper and the chilli flakes. Spread into an even layer and then scatter the sausage pieces over the top of the gnocchi and vegetables.
Roast for 30 minutes, remove from the oven and place the slices of taleggio on top. Return to the oven and roast for 5 minutes, until the cheese is melted and golden.
Serve with your choice of side dishes, some crusty bread, or a mixed leaf salad with zesty Italian-style dressing.

Notes

Optional add-ins – try adding spinach, kale or cherry tomatoes for added colour and veg.
Make it spicy by using ‘nduja or hot Italian sausage.
Herbs – try adding chopped rosemary or thyme to the gnocchi and vegetables.
This sausage and taleggio gnocchi bake recipe is easily adapted if you’re cooking for less or more people. If doubling up, you’ll need 2 large baking trays.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, freezable, gnocchi bake, make ahead, pasta bake, sausage and taleggio gnocchi bake recipe, winter warmer

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