Sausage, Fennel & Gnocchi Bake

Serves: 4

Time: 1 hour

Level: Easy

Ingredients:

For the Gnocchi

(Alternatively, use fresh shop-bought gnocchi and skip this section.)

• 800g Maris Piper potatoes (about 4–5), whole

• 2 tbsp olive oil

• 80–100g 00 flour (plus extra for dusting)

• 2 large egg yolks

• 1 tbsp fresh thyme, finely chopped

• Salt and black pepper

• 50g butter

• 2 garlic cloves, crushed

For the Sausage & Fennel Bake

• 4 tbsp olive oil

• 3 garlic cloves, minced

• 400g cherry tomatoes, halved

• 1 stick celery, finely diced

• ½ red chilli, finely diced

• 1 red onion, thinly sliced

• 1 tbsp fennel seeds, lightly toasted

• 1 tbsp tomato paste

• 2 tbsp water

• 10 fresh basil leaves

• 1 tbsp apple cider vinegar

• 6 Cumberland sausages, skins removed and torn into 2cm pieces

• Salt and black pepper

• Fresh basil, to garnish

• Grated Parmesan, to garnish

Method

Gnocchi

1. Preheat the oven to 200°C (or use an air fryer if preferred).

2. Rub the potatoes with 1 tablespoon olive oil and a pinch of salt. Place on a baking tray (or in the air fryer) and bake for about 1 hour, until tender all the way through.

3. While the potatoes cook, prepare all the ingredients for the tray bake.

4. When the potatoes are cooked and still hot, cut them in half and scoop out the flesh. Pass the flesh through a potato ricer into a large mixing bowl.

5. Make a well in the centre. Add half the flour, the thyme, and a teaspoon of salt and pepper. Gently fold together using your hands. Add the egg yolks and mix until a soft, smooth dough forms. Add a little more flour if needed, but avoid overworking the dough.

6. Lightly flour the work surface. Divide the dough into quarters and roll each piece into a long rope about finger thickness.

7. Cut into small pillows, roughly square in shape. Press your thumb into each piece to create a shallow indent, or gently mark with a fork to help the sauce cling.

8. Melt the butter in a frying pan over medium-high heat until foaming. Add the gnocchi in batches, ensuring the pan is not overcrowded. Fry until golden on one side, then turn over. Add the crushed garlic and baste the gnocchi with the garlic butter. Once golden and crisp, transfer to kitchen paper to drain.

Sausage & Fennel Bake

1. Reduce the oven temperature to 180°C.

2. In a large casserole dish or deep baking tray, combine the olive oil, garlic, cherry tomatoes, celery, chilli, red onion, fennel seeds, tomato paste, water, basil leaves, and apple cider vinegar. Mix well and season lightly with salt and pepper.

3. Scatter the sausage pieces evenly over the top.

4. Bake for 20 minutes. Remove from the oven, stir gently, and arrange the fried gnocchi over the top.

5. Return to the oven for 10–15 minutes, or until the gnocchi is crisp and golden.

Finish with fresh basil and grated Parmesan before serving.