Gruyère & onion tear & share
These tasty white bread rolls are filled with cheese and onion – let everyone help themselves as part of a buffet
Chorizo & purple sprouting broccoli gnocchi traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 4
Skip to ingredients
- 200g chorizochopped into chunky coins
- 200g purple sprouting broccoliwoody stems snapped off
- 200g cherry tomatoes
- 1 tbsp olive oil
- 2 garlic clovesgrated
- 500g gnocchi
- 125g mascarpone
- 15g basilfinely chopped
- grated parmesanto serve (optional)
Nutrition: Per serving (4)
- kcal562
- fat35g
- saturates16g
- carbs37g
- sugars9g
- fibre7ghigh
- protein22g
- salt2.94g
Method
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. 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.