Our award-winning organic ‘Speedy Sausages’ go a treat with this quick supper which is a top hit with all ages. Containing 96% pork, our speedies pack a protein punch, and being gluten-free (with no bread or rusk ‘fillers’), they’re also perfect for coeliacs. Takes just 15-20 mins.
INGREDIENTS (to serve 3-4, with a side salad)
- 2 packs speedy sausages (we used frozen for this, but cooking time reduces by 5 mins using refrigerated)
- Pinch of chilli flakes
- 2 garlic cloves, crushed
- 1 x 400g tin/carton of chopped tomatoes
- Pinch of caster sugar
- Handful of frozen spinach (or anything the kids will eat!)
- 1 x 500g pack fresh gnocchi
- 1 x 125g ball mozzarella, drained and torn
- 25g parmesan, finely grated
METHOD
Pop your porkers in a large saucepan, cooking thoroughly over a medium-high heat for around 8 minutes, adding the chilli flakes and garlic a few minutes in. Meanwhile boil some salted water and add your frozen spinach and gnocchi. By the time it comes back to the boil it should be cooked, so drain. Pop your grill on high.
Remove your speedies from the pan, roughly chop, then return to the pan with the tinned tomatoes, sugar (to taste) and mix. Add your drained gnocchi and spinach, and gently mix.
Transfer to a suitable dish, tear over the mozzarella and sprinkle the parmesan, then pop it under your hot grill for 4-5 mins until golden and crispy. Leave to cool for a couple of minutes whilst rinsing some green leaves to accompany your bake, then break through the topping to serve and devour.
