This Truffled Pork & Porcini Sausage Gnocchi Gratin is rich, hearty and built around one standout ingredient – our truffled pork and porcini sausages. With earthy mushroom notes and a subtle hint of truffle, they bring real depth and savouriness to the dish, turning a simple gnocchi bake into something far more considered.

Soft, pillowy gnocchi and sweet peas are folded through a creamy sauce, finished with mozzarella and parmesan, then baked until golden and bubbling. It’s an easy, one-pan meal that works just as well midweek as it does for a cosy night in as it’s hearty, comforting and satisfying enough to carry a slower weekend meal.

Tip – Use an ovenproof frypan for this recipe. It starts on the stovetop before going straight into the oven to finish, so the cheese melts, bubbles and turns perfectly golden.

Ingredients:
500g packet fresh gnocchi
4 x Truffled Pork & Porcini Sausages
1 tbsp olive oil
1 tsp chilli flakes
2 garlic cloves, crushed
2 x 400g can crushed tomatoes
1 cup fresh or frozen peas
125g fresh mozzarella or bocconcini
30g parmesan cheese, finely grated

Tools:
Oven proof fry pan

METHOD
Preheat grill to high.

Bring a large pot of salted water to the boil. Cook gnocchi according to packet instructions. Drain & set aside.

Heat the oil in a large frying pan over a medium heat. Squeeze the sausages out of their skin and into the pan. Using a spoon, break up the meat and cook over a medium to high heat for approximately 4-5 mins or until browned.

Add the chilli flakes and garlic to the sausage meat, stir until fragrant. Add in the tins of the tomatoes and stir to cook for a further 2-3 mins. Season with salt and pepper to taste. Sometimes it needs a teaspoon or two of sugar to balance the acidity of the tomatoes.

Stir the frozen peas and gnocchi through the sausage mixture.

Tear the mozzarella into pieces and scatter over the top along with half of the parmesan. Place under the hot grill and grill for 2-3 mins or until the cheese is golden and melted.

To serve, sprinkle with the remaining parmesan.

Enjoy!