Creamy sausage gnocchi bake recipe
 Family-friendly comfort food at its very best. Transform a pack of sausages into a hearty gnocchi bake, with fresh spinach and three types of cheese. 3 tbsp olive oil1 white onion, finely chopped2 garlic cloves, crushed300g/10½oz sausages (herby or spicy both work well), skins removed and broken into pieces 150ml/¼ pt chicken stock, made with 1 stock cube150g/5½oz baby spinach½ tsp freshly grated nutmeg150g/5½oz mascarpone handful grated Parmesan 100g/3½oz frozen petit pois500g/1lb 2oz gnocchihandful grated mature cheddarsalt and freshly ground black pepper 3 tbsp olive oil 1 white onion, finely chopped 2 garlic cloves, crushed 300g/10½oz sausages (herby or spicy both work well), skins removed and broken into pieces 150ml/¼ pt chicken stock, made with 1 stock cube 150g/5½oz baby spinach ½ tsp freshly grated nutmeg 150g/5½oz mascarpone handful grated Parmesan 100g/3½oz frozen petit pois 500g/1lb 2oz gnocchi handful grated mature cheddar salt and freshly ground black pepper Method Add the oil to an ovenproof frying pan set over a medium heat, then add the onion. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and season with salt and pepper. Turn the heat to high and add the sausage meat. Fry, breaking any large lumps up with your spoon, until the meat is turning golden brown, around 5–7 minutes. Add the chicken stock to deglaze the pan, scraping any bits off the bottom. Once the stock has reduced by half, turn the heat down and add the spinach and nutmeg. Preheat the grill to high.Once the spinach has wilted, add the mascarpone, half of the Parmesan and the peas. Season with salt and pepper. Stir until the mascarpone has melted, then remove from the heat.Bring a large saucepan of salted water to the boil and add the gnocchi. Remove from the pan with a slotted spoon once they float to the surface (around 1–2 minutes), then transfer straight to the sauce and mix well. Top with the grated cheddar and remaining Parmesan. Grill for around 10 minutes until golden and bubbling. Serve immediately. Add the oil to an ovenproof frying pan set over a medium heat, then add the onion. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and season with salt and pepper. Add the oil to an ovenproof frying pan set over a medium heat, then add the onion. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and season with salt and pepper. Turn the heat to high and add the sausage meat. Fry, breaking any large lumps up with your spoon, until the meat is turning golden brown, around 5–7 minutes. Add the chicken stock to deglaze the pan, scraping any bits off the bottom. Once the stock has reduced by half, turn the heat down and add the spinach and nutmeg. Preheat the grill to high. Turn the heat to high and add the sausage meat. Fry, breaking any large lumps up with your spoon, until the meat is turning golden brown, around 5–7 minutes. Add the chicken stock to deglaze the pan, scraping any bits off the bottom. Once the stock has reduced by half, turn the heat down and add the spinach and nutmeg. Preheat the grill to high. Once the spinach has wilted, add the mascarpone, half of the Parmesan and the peas. Season with salt and pepper. Stir until the mascarpone has melted, then remove from the heat. Once the spinach has wilted, add the mascarpone, half of the Parmesan and the peas. Season with salt and pepper. Stir until the mascarpone has melted, then remove from the heat. Bring a large saucepan of salted water to the boil and add the gnocchi. Remove from the pan with a slotted spoon once they float to the surface (around 1–2 minutes), then transfer straight to the sauce and mix well. Bring a large saucepan of salted water to the boil and add the gnocchi. Remove from the pan with a slotted spoon once they float to the surface (around 1–2 minutes), then transfer straight to the sauce and mix well. Top with the grated cheddar and remaining Parmesan. Grill for around 10 minutes until golden and bubbling. Serve immediately. Top with the grated cheddar and remaining Parmesan. Grill for around 10 minutes until golden and bubbling. Serve immediately.