Cheesy Pork Sausage & Kale Gnocchi Bake
with Dijon Mustard & Spinach
- Gluten
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
This effortless one-dish wonder features pillowy gnocchi and savoury pork sausage smothered in a velvety, Dijon-infused cream sauce. Earthy wilted kale adds a fresh touch, all baked together under a golden, melted Parmesan crust. It’s a sophisticated, hands-free dinner that delivers maximum comfort with minimal cleanup.
Ingredients
1
Kale
4 piece
Pork, Garlic & Herb Sausages
(Contains: Gluten, Sulphites, Wheat May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Gnocchi
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1 packet
Dijon Mustard
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
4 tbs
olive oil
¾ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Boil the kettle.
• Thinly slice kale, discarding any larger pieces of stalk.
• Squeeze pork, garlic & herb sausage meat out of its casing into small chunks.
• Place gnocchi and sausage meat in a large baking dish.
• Drizzle with olive oil (1 tbsp per person).
• Season with salt and pepper, toss to coat and spread out evenly.
• Bake until golden, 15-18 minutes.
• Remove baking dish from oven. Add light cooking cream, stock concentrate, Dijon mustard, kale and baby spinach leaves.
• Pour over the boiling water (see ingredients), season and stir to combine.
• Sprinkle Parmesan cheese over gnocchi, then bake, uncovered, until cheese has melted, 8-10 minutes.
• Divide cheesy pork sausage and kale gnocchi bake between bowls to serve. Enjoy!
