This is a lovely little one-pot-wonder, great for a busy week night. The gnocchi cooks in the cheesy crème fraîche sauce, soaking up all the juices and flavours, a great way to prepare them!
You start by sautéeing some onions and garlic, then add 2 chopped up pork sausages (you can also use vegetarian sausages if you prefer) and brown on all sides, ± 5 minutes. Add the bimi stems and the tomatoes. Stir fry for ± 3 minutes. Add 100 ml crème fraîche, a good grating of parmesan and season with pepper and salt. Mix through the uncooked gnocchi and stir carefully so they’re all coated. Top off with the bimi tops, some sage leaves and some extra grated parmesan. Roast in the oven for ± 15 minutes @ 200°C until bubbling and starting to brown. Enjoy!
Roasted Gnocchi, Sausage, Bimi, Tomatoes & Sage with a Cheesy Crème Fraîche Sauce
- 1 onion, finely chopped
- 2-3 garlic cloves, thinly sliced
- 2 pork sausages (or vegetarian sausages, ± 125 g pp)
- 200 g bimi or broccoli, stems and tops separated
- 250 g cherry tomatoes
- 250 g Sweet potato or regular gnocchi (fresh or dried)
- Good handful of grated parmesan (± 50 g) + more to serve
- 100 ml crème fraîche
- ± 10 sage leaves
- Olive oil
- Pepper & Salt
Preheat the oven to 200°C.
Heat a drop of olive oil in a heavy based skillet or frying pan.
Sauté the onions and garlic until translucent and fragrant, ± 3 minutes
Chop up the sausages into bitesize pieces, add to the pan and brown on all sides, ± 5 minutes.
Add the bimi stems and the tomatoes, stir fry for ± 3 minutes.
Add 100 ml crème fraîche, a good grating of parmesan and season with pepper and salt.
Carefully mix through the uncooked gnocchi and stir so they’re all coated.
If you're pan can't go into the oven, this is the time to transfer to an oven dish, otherwise just move on to the next step.
Top off with the bimi tops, some sage leaves, some extra grated parmesan and a drizzle of olive oil.
Roast in the oven for ± 15 minutes @ 200°C until bubbling and starting to brown.