Sausage and Kale gnocchi bake

This recipe from delicious magazine is perfect for a midweek dinner. On reading the reviews there are certain tweaks to make and the main one is cooking the Kale for longer, which I didn’t and it was underdone. I added some chilli and I used cheddar cheese as I thought it would add more flavour than mozarella. It wasn’t a huge portion even for three of us so I would probably increase the portions from those listed here. Despite all of that it was tasty and something I would make again. 

Ingredients

Serves 4

200g curly kale
400g potato gnocchi
1 small onion
Olive oil for frying
3 good-quality British free-range pork sausages
200g passata
Large handful fresh basil leaves
100g fontina cheese or mozzarellas 

Method
Heat the oven to 200°C. Bring a large pan of lightly salted water to the boil. Shred the kale (if necessary), then drop into the water with the gnocchi and cook for 30 seconds. Drain and rinse both under cold water.

Finely chop the onion. Heat a little oil in a large frying pan, then crumble in the meat from the sausages (discard the skins). Add the chopped onion and fry for 7 minutes or until just soft. Add the passata and basil leaves and simmer for 3 minutes.

Toss the kale and gnocchi through the sausage mixture, then transfer to a 1.5 litre ovenproof dish. Tear over the cheese and season with salt and pepper, then bake for 15 minutes or until golden and bubbling.