Mushroom & Sausage Baked Gnocchi
Mushroom & Sausage Baked Gnocchi is a mouthwatering fusion of savory sausage and earthy mushrooms, nestled in soft, pillowy gnocchi. Baked to perfection with a layer of golden, bubbling cheese, this dish offers a delightful blend of rich flavours and comforting textures that will leave your taste buds craving more. It's a hearty, indulgent meal that satisfies both the palate and the soul.
Ingredients
- 450 g Portabellini mushrooms sliced
- 1 large onion diced
- 4 clove garlic minced
- 1 Pinch chilli flakes
- 1 400g tin diced tomatoes
- 250 ml stock
- handful basil leaves roughly chopped
- 200 g fresh spinach Swiss chard
- 500 g store bought gnocchi
- 100 g mozzarella grated
- 100 g parmesan grated
- Fresh basil for garnish
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat air fryer to 180˚C.
- Place sausages in the air fryer and cook for ± 8 minutes for a chunky lamb/beef or pork sausage.
- Set aside to cool and then cut into chunky slices.
- Heat a drizzle of olive oil in a large oven safe saucepan.
- Add the mushrooms and cook until golden.
- Remove and set aside.
- To the same pan add the onion and cook until tender.
- Add the garlic and chilli flakes.
- Cook for a minute until fragrant.
- Pour in the tomatoes and the stock.
- Bring to a simmer and cook for a few minutes while you prepare the gnocchi.
- Bring a large saucepan of salted water to the boil.
- Cook the gnocchi according to package instructions then drain.
- Add gnocchi to the pan of sauce along with the mushrooms, sausage, basil and spinach.
- Mix well and taste to adjust seasoning.
- Preheat oven to 220˚C degrees.
- Scatter the top of the saucepan with mozzarella and then parmesan.
- Bake for 10-15 minutes until the cheese is golden and bubbling.
- Serve hot out of the pan with a crisp green side salad and enjoy!