Sausage Gnocchi Bake

If you love tasty, gooey, cheesy, delicious comfort food then I’m sure you’re going to love this Sausage Gnocchi Bake from Dean Edwards and Bacofoil. I don’t cook with gnocchi nearly often enough which is daft as I really like it so when I was asked if I’d like to make this recipe I jumped at the chance. I have to say the Bacofoil Non-Stick Kitchen Foil worked a treat with this dish as nothing stuck to it at all, no more glued on food residues with this great kitchen aid! I don’t know about you, but soaking pans to wash late at night is a job I could be doing without!

So back to the Sausage Gnocchi Bake, I put a teaspoon of hot sauce in ours (Dean says it’s optional) which made the dish quite hot, it’s amazing how a little goes a long way! My daughter said she enjoyed the heat (not always a fan of hot things) but if you were making it for small children I think you would leave the hot sauce out. The dish was quite filling so I think you could easily get 5 portions out of it especially if you have a young family. As the nights get colder I think this really is a great comforting meal to feed the family. I’m off to think of some more uses for this ingenious foil now!

You can watch Dean making a slightly different version here using chorizo!

4.89 from 9 votes

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Sausage Gnocchi Bake

Sausage Gnocchi Bake is comfort food at its best, oozing with flavour and cheesy goodness!

Course Main

Cuisine Italian

Prep Time 20 minutes

Cook Time 52 minutes

Total Time 1 hour 12 minutes

Servings 4 - 5

Author Dean Edwards

Ingredients

• 4 Quality pork sausages
• 2 Roasted red peppers finely chopped
• 1 Red onion finely diced
• 3 Cloves crushed garlic
• 1 410 g Tin evaporated milk
• 80 ml Tomato ketchup
• 1 tsp English mustard
• 100 g Cheddar cheese grated
• 100 g Emmental cheese grated
• Couple of drops of hot sauce optional
• 2 x 400g Bags shop-bought potato gnocchi
• 1 Small bag cheese flavoured tortilla chips
• Bacofoil Non-Stick foil

Instructions

1. Cut the sausages into bite-sized pieces then fry off in a hot pan for 6-7 minutes until nicely browned
2. Remove from the pan and wrap in some Bacofoil Non-Stick Foil to keep warm then set aside
3. In the same pan-fry the onion and garlic in some oil for around 5 minutes until softened
4. Add the pepper, evaporated milk, ketchup, mustard and 2/3 of the grated cheese and stir until melted
5. Season and add the hot sauce to taste, pour over the gnocchi and sausage pieces, stirring well to make sure its well combined
6. Take a sheet of Bacofoil Non-Stick Foil, dull side up, 2 ½ times the size of the baking dish then line the dish
7. Pour in the gnocchi then pull up the foil then fold the ends to make a loose parcel. Cook in a pre heated oven set at 180c / gas mark 4 for 20 minutes
8. Remove from the oven; open the foil then sprinkle with the remaining cheese and crushed tortillas
9. Return to the oven uncovered for a further 20 minutes or until golden.
10. Leave to stand for a couple of minutes before serving with a crisp side salad

The Non-Stick Bacofoil keeps the sausages warm and forms a tent around the bake whilst cooking.

If you’d like some more gnocchi meal ideas you might like to take a look at these!

Allotment Gnocchi – The Veg Space

How to make Gnocchi – The Foodie Couple Blog

Knocking up some Gnocchi – Munchies & Munchkins

Gnocchi with Cavalo Nero & Cream – Family Friends Food

Potato Gnocchi with wild garlic & baked stuffed chicken – It’s not easy being greedy

Smoked Cheese Gnocchi – Kavey Eats

Sweet Potato Gnocchi with Rocket (Arugula) Pesto – A Mummy Too

Blue Cheese, Butternut Squash and Gnocchi Bake – Fuss Free Flavours

NB: This is a commissioned post for Bacofoil, all opinions are my own.