Baked Gnocchi with Sausage and Broccoli

• 2 tbspolive oil
• 250gItalian-style pork sausages, skins removed
• 1 tspfennel seeds
• 1/2 tspchilli flakes
• 1onion, finely chopped
• 3garlic cloves, sliced
• 500gpassata
• 1 tspdried oregano
• 1large head broccoli, cut into small florets
• 500gfresh gnocchi
• 1 x 125gball mozzarella, torn
• 30gParmesan, grated
• 15gbasil leaves
• fine salt
• black pepper
• 70grocket
• 1 tbspextra virgin olive oil

Method

1. 1Heat the oven to 200C fan. Heat the olive oil in a wide ovenproof pan over a medium-high heat. Add the sausage meat with the fennel seeds and chilli flakes and cook for 6 minutes, breaking it into crumbs, until browned.
2. 2Add the onion and cook for 5 minutes until soft, then the garlic for a minute. Pour in the passata, add the oregano, half a teaspoon of salt and plenty of pepper, and simmer for 5 minutes.
3. 3Cook the broccoli and gnocchi together in a large pan of salted boiling water for 2 minutes until the gnocchi float and the broccoli is bright green. Drain and stir into the sauce so everything is coated.
4. 4Tip into a baking dish if your pan is not ovenproof. Scatter over the mozzarella and Parmesan and bake for 15 to 18 minutes until the cheese is melted and golden in patches and the sauce is bubbling at the edges.
5. 5Rest for 5 minutes, tear the basil over and serve with the rocket dressed in the extra virgin olive oil.

Per serving

kcal

699

protein

32.1g

fibre

8.1g

carbs

62.5g

fat

35.6g