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Leek and Sausage Gnocchi Bake
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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.
Ingredients
Method
Ingredients
- 2 tbsp olive oil
- 2 large leeks, trimmed and finely sliced
- 300g sausages, casing removed and rolled into small balls
- 2 tsp Bart smoked garlic paste
- 1 ½ tsp Bart dried thyme
- Salt and pepper, to taste
- 800g fresh gnocchi
- 200ml vegetable or chicken stock
- 150ml double cream
- 30g grated Parmesan
- 50g grated Cheddar
- 2 tbsp Bart breadcrumbs
Method
1. 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.
2. Preheat the oven to 200C/180C fan.
3. 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.
4. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and simmer for 2 minutes. Drain and set aside.
5. Add the gnocchi, sausages, vegetable stock and cream to the pan with the leeks and stir to combine.
6. 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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