Mushroom & Sausage Baked Gnocchi
Mushroom & Sausage Baked Gnocchi

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Culinary Collection
Cuisine Italian
Servings 8

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!