Gruyère & onion tear & share
These tasty white bread rolls are filled with cheese and onion – let everyone help themselves as part of a buffet
Chorizo & purple sprouting broccoli gnocchi traybake
Serves 2 - 4
Easy
Prep:
Cook:
For a fast fix of comfort food, this gnocchi traybake is ideal – buy pre-chopped chorizo and garlic and you won’t even have to chop anything
Skip to ingredients
- 200g chorizochopped into chunky coins
- 200g purple sprouting broccoliwoody stems snapped off
- 300g cherry tomatoes or 1 x 400g tin chopped tomatoes
- 1 tbsp olive oil
- 2 garlic clovesgrated
- 500g gnocchi
- 125g mascarpone
- 15g basilfinely chopped
- grated parmesanto serve (optional)
Nutrition: Per serving (4)
- kcal568
- fat35g
- saturates16g
- carbs37g
- sugars10glow
- fibre7ghigh
- protein22g
- salt2.94g
Method
step 1
Heat the oven to 200C/190C fan/gas 6. Put the chorizo, broccoli and cherry tomatoes (if using) in a high-sided tray, ours was roughly 30cm by 25cm. If you’re using tinned tomatoes, you will add these in later.Drizzle over the olive oil and a sprinkle of salt and pepper. Roast for 20-25 mins, shaking halfway, until the chorizo has released its oils and become crisp.
step 2
Squish the tomatoes slightly to help release their juices, or pour in the tinned tomatoes with a half-can full of water, if using tinned, then grate over the garlic and stir in 75ml water. Scatter in the gnocchi, stirring well to coat, seasoning lightly with salt and pepper, then return the tray to the oven for 10-12 mins.
step 3
Spoon in the mascarpone and scatter over most of the basil. Mix well until the tomatoes and mascarpone have combined to make a creamy sauce. Scatter the remaining basil on top and serve with grated parmesan, if you like.
