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Leek and Sausage Gnocchi Bake

Serves: 4 | Prep: 25_mins | Cook: 20_mins

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Creamy leek and sausage gnocchi bake with a Cheddar, Parmesan, and breadcrumb topping. Ready in under 1 hour, a perfect midweek meal.

Heat a large frying pan over a medium heat. Add 1 tbsp of olive oil and fry the sausage balls until golden brown. Remove from the pan with a slotted spoon and set aside.
Preheat the oven to 200C/180C fan.
Add the remaining olive oil to the pan and tip in the leeks. Fry for 10 minutes, stirring often. Add the smoked garlic and thyme and fry for a further 2 minutes. Season to taste with salt and pepper. Remove from the heat.
Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and simmer for 2 minutes. Drain and set aside.
Add the gnocchi, sausages, vegetable stock and cream to the pan with the leeks and stir to combine.
Tip everything into a large baking dish and sprinkle over the Parmesan, Cheddar, and top with the breadcrumbs. Finally, bake for 15-20 minutes, until the cheese is golden and bubbling.

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