GET BAKED
BAKED ROSEMARY LAMB SAUSAGE AND SPINACH GNOCCHI
“I love this robust, rustic dish – it’s really easy to put together and makes a filling supper.”
Serves 4
EASY
Preparation: 15 minutes
Cooking: 45 minutes
Woolworths rosemary lamb
sausage 500 g
olive oil 2 T
dry red wine 1/3 cup
rosemary 1 sprig
Italian whole peeled tomatoes
1 x 400 g can, crushed
Swiss chard 200 g, trimmed and shredded
Woolworths potato gnocchi 500 g
mozzarella 150 g, shredded
Parmesan 50 g grated
sea salt and freshly ground black
pepper, to taste
Brown the sausage in the oil. Add the wine, rosemary and tomatoes with their juice. Simmer, covered, for 10 minutes, then remove the sausage and slice. Continue simmering the sauce, uncovered, for 10 minutes, or until Preheat the oven to 180°C. Drop the Swiss chard and gnocchi into a large saucepan of boiling, lightly salted water. Cook for 2 minutes, or until the gnocchi float to the surface. Drain well. Mix the gnocchi and spinach with the sausage and tomato sauce and check the seasoning. Turn into a lightly oiled baking dish, about 25 x 15 cm. Top with the mozzarella and sprinkle over the grated Parmesan. Bake for 15 minutes, or until golden and hot.
