Put your Sausage Gochujang Ragú batch to good use with this creamy gnocchi traybake. It's easy to whip up on a weeknight and completely faff free.
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Serves
2
Gnocchi
Red Pepper
Red Onion
Olive Oil
Salt
Black Pepper
To Serve
Single Cream
Crispy Chilli Oil
Fresh Coriander
Serves
2
Gnocchi
Red Pepper
Red Onion
Olive Oil
Salt
Black Pepper
To Serve
Single Cream
Crispy Chilli Oil
Fresh Coriander
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Step 1.
Before you begin, make the Sausage Gochujang Ragú batch recipe.
Step 2.
Heat the oven to 220°C. Slice the peppers into strips and the red onion into wedges.
Step 3.
Toss the gnocchi, peppers and onion with olive oil, salt and pepper on a large baking tray. Roast for 20 mins, giving it all a good toss halfway through until the gnocchi is golden and the veg is soft and charred in spots.
Step 4.
While that’s roasting, warm the Sausage Gochujang Ragù in a saucepan or microwave-safe bowl until piping hot. Add a splash of water if needed to loosen.
Step 5.
Mix the ragú through the gnocchi traybake, loosening with water, if needed. Serve the traybake drizzled with chilli oil and some single cream (if you like), then scatter with coriander.
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