Traybakes make a mid-week dinner simple and quick, and this one uses sausages to create tasty meatballs. The Isle of Wight tomatoes slowly break down, almost creating a sauce as they roast, while the gnocchi gains a slightly crispy exterior when baked. A slight hint of chilli comes from the pesto, along with the fresh basil flavour.
6 pork and herbs sausages / 400g
700g Isle of Wight tomatoes, mixture of sizes and colours
1 red onion, peeled and cut into 6 wedges
salt and pepper
4tbsp Chilli and Basil Pesto
2 tbsp Cornicabra Extra virgin Olive Oil
500g packet gnocchi
100ml white wine (optional)
Heat your oven to 200C fan/220C non-fan. Remove the skins from the sausages and pinch the meat into 3-4 cm pieces. Cut the large tomatoes into halves and keep the small ones whole and add to a large roasting dish. Add the onion, separating the layers a little, then add the pesto, 1 tbsp olive oil and season with salt and pepper. Mix everything together to coat and spread around the dish, then dot the pieces of sausage meat over top and pour over the wine if using.
Toss the gnocchi in a bowl with the remaining olive oil then scatter over the other ingredients and place in the oven for 25 minutes. The tomatoes should have broken down and almost formed a sauce, whilst the gnocchi should be turning a light golden-brown colour. Cook for longer if this isn’t the case, turning the heat up if necessary. Allow to cool for 5 minutes before serving.