“Pan-to-table meals that are made in minutes and pack a FLAVOUR PUNCH are always a winner. Saving kitchen prep time by using store-bought fresh sausages to create your meatballs doesn’t mean you’re compromising on flavour – if anything, they add more”.
– Tracey Pattison
FOLLOW ME: @tracey.pattison
“Who doesn’t love a one-pan comfort bake that’s on the table in UNDER 30 MINUTES? This one comes with crispy, soft gnocchi covered in stringy cheese.”
– Lucy Nunes
FOLLOW ME: @foodie.lucy22
ONE-POT BAKED GNOCCHI AND SAUSAGE (COVER RECIPE)
SERVES 4
2 tbs extra virgin olive oil
500g mozzarella & chive chicken sausages (or any fresh sausage you prefer)
400g bottle basil and tomato sugo
500g packet gnocchi
½ cup (75g) pitted kalamata olives
2 tbs oregano leaves, plus extra to serve
65g provolone, cut into 1cm cubes
125g buffalo mozzarella, torn
150g truss cherry tomatoes
Preheat oven to 220°C/200°C fan-forced.
Heat oil in a 30cm ovenproof deep frypan over medium heat. Squeeze sausage meat out of casing directly into the pan, pinching meat to make rough meatballs. Discard casing. Cook, stirring occasionally, for 6 minutes or until browned all over. Add sugo, then rinse bottle with ¾ cup
