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