A simple Italian roast Colavita Gnocchi with beef sausage
INGREDIENTS
- 2 tablespoons of Colavita | Mediterranean Extra Virgin Olive Oil + extra for greasing
- 1 x Colavita Gnocchi 500G
- 2 sausages, skins removed
- 400g cherry tomatoes, some halved
- ½ bulb fennel, roughly chopped
- ½ red onion, roughly chopped
- 2 handfuls of finely chopped basil leaves
- 1 clove garlic, crushed
- The juice of ¼ lemon
- 10g Pine nuts
- Parmigiano Reggiano to serve
- Salt and pepper to taste
You can buy the main ingredients here!
HOW TO PREPARE
1. Preheat the oven to 180°C fan. Lightly rub a little olive oil over the base of a 24cm x 32cm baking tray. Add Colavita Potato Gnocchi, cherry tomatoes, fennel, onion, 1 tablespoon Colavita Extra Virgin Olive Oil, and a good pinch of salt and black pepper. Toss everything well to coat evenly.
Tear over Italian-style sausages into small bite-sized pieces and pour in 60ml of water. Roast for 25 minutes until the sausages are cooked through and the vegetables have softened beautifully.
Remove from the oven, give the tray a good shake, and check the moisture. If it looks dry, add another 40–50ml of water and return to the oven for 10–15 minutes, until the gnocchi is golden and crisp on top.
2. Meanwhile, mix together finely chopped basil, garlic, lemon juice, a pinch of salt, and the remaining Colavita Extra Virgin Olive Oil to make a fresh herb dressing.
3. Drizzle the herb oil over the traybake and scatter over toasted pine nuts. Finish with a generous grating of Parmigiano Reggiano.
To serve, gently shake the tray to loosen everything and encourage the tomatoes to burst further, coating the gnocchi in rich, glossy sauce. Check seasoning and adjust salt and pepper if needed. A metal spatula works best to lift all the crispy bits from the base of the tray - that’s where the real flavour lives.
