Dump & Bake Creamy Sausage Gnocchi
Dump & Bake Creamy Sausage Gnocchi
Share Recipe Favourite Download PDFIngredients
- 500 g gnocchi packet
- 250 g cherry tomatoes
- 500 g Italian pork sausages skin removed
- 60 g baby spinach (or 2 large handfuls)
- 250 ml chicken stock
- 0.333 cup cooking cream
- 510 ml pasta sauce jar
- pinch Salt and pepper
- 1 dried oregano
- 1 tsp chilli flakes (optional)
- 100 g mozzarella grated
Instructions
- Preheat oven to 200°C conventional (180°C fan-forced).
- Add all ingredients (except the mozzarella) into a large baking dish and mix well to combine.500 g gnocchi, 250 g cherry tomatoes, 500 g Italian pork sausages, 60 g baby spinach, 250 ml chicken stock, 0.333 cup cooking cream, 510 ml pasta sauce, pinch Salt and pepper, 1 dried oregano, 1 tsp chilli flakes
- Sprinkle the mozzarella evenly over the top, cover with foil, and bake for 30–40 minutes.100 g mozzarella
- Remove the foil and bake for a further 10 minutes, or until the cheese is golden and bubbling.
- Remove from the oven and allow to sit for a few minutes before serving.
Keywords
