Chorizo & purple sprouting broccoli gnocchi traybake
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
- Prep:5 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 562
- fat 35g
- saturates 16g
- carbs 37g
- sugars 0g
- fibre 7g
- protein 22g
- salt 2.94g
Ingredients
- 200g chorizo , chopped into chunky coins
- 200g purple sprouting broccoli , woody stems snapped off
- 200g cherry tomatoes
- 1 tbsp olive oil
- 2 garlic cloves , grated
- 500g gnocchi
- 125g mascarpone
- 15g basil , finely chopped
- grated parmesan , to serve (optional)
Method
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.
Squish the tomatoes slightly to help release their juices, then grate over the garlic and stir in 2 tbsp water. Scatter in the gnocchi, stirring well to coat. Season, then return the tray to the oven for 10-12 mins.
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.
