Chorizo and Purple Sprouting Broccoli Gnocchi Traybake
5m
prep time
40m
total time
Easy
level
9
ingredients
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.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 220C/190C fan/gas 6. Put the chorizo, purple sprouting broccoli and cherry tomatoes in a high-sided tray, ours was roughly 30cm by 25cm. Drizzle over the olive oil and sprinkle with salt and pepper. Roast for 20-25 mins, shaking halfway, until the chorizo has released its oils and becomes crisp.
Step 2
Squish the tomatoes slightly to help release their juices, then grate over the garlic and stir in 2 tbsp water (if cooking for 4). Scatter in the gnocchi, stirring well to coat. Season, then return the tray to the oven for 10-12 mins.
Step 3
Spoon in the mascarpone and scatter over the basil. Mix well until the tomatoes and mascarpone have combined to make a creamy sauce. Scatter any remaining basil on top and serve with grated parmesan, if you like.
- Ingredients
- Based on 4 servings
-
150g Chorizo, chopped into chunky coins 2 x Sainsbury's Spanish Diced Chorizo 150g -
200g Purple Sprouting Broccoli, woody stems snapped off - or tender stem broccoli 1 x Sainsbury's Purple Sprouting Broccoli Spears 200g -
1tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
2 Garlic Cloves, grated 1 x Sainsbury's Garlic -
15g Basil, torn 1 x Sainsbury's Basil 100g -
40g Grated Parmesan, to serve (optional) 1 x Sainsbury's Parmigiano Reggiano Cheese 200g -
200g Cherry Tomatoes 1 x Sainsbury's Baby Plum Tomatoes 325g -
500g Gnocchi 1 x Sainsbury's Fresh Gnocchi 500g -
125g Mascarpone 1 x Sainsbury's Mascarpone Cheese 250g
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