Gnocchi, Sausage & Pepper Traybake

📝 Ingredients

• 1 kg potato gnocchi (2 × 500 g packs)
• 6 chicken sausages (about 65 g each)
• 1 red pepper + 1 yellow pepper + 1 green pepper (about 160 g each)
• 2 red onions (about 150 g each)
• 3 garlic cloves
• 2 tbsp olive oil
• 2 tsp herbes de Provence + 1 tsp sweet paprika
• Salt, black pepper

🍴 Utensils

• Large oven tray (roasting tin)
• Baking paper
• Chopping board
• Knife
• Spatula
• Fork

📖 Steps

1. Preheat the oven to 220 °C (200 °C fan) and line the roasting tin with baking paper. Everything needs to fit in a single layer to brown properly: if it's too small, spread everything over two trays and cook on the fan setting.
2. Deseed the peppers and cut into 1 cm strips. Peel the red onions and cut each into 8 wedges. Crush the garlic cloves with the flat of a knife, leaving their skins on. Cut the sausages into 3 cm pieces.
3. On the tray, use your hands to mix the raw gnocchi (no need to boil them), peppers, onions, garlic, olive oil, herbes de Provence, paprika, salt and pepper, until everything is coated in oil. Separate any gnocchi that are stuck together.
4. Spread everything out in a single layer without overlapping, then scatter the sausage pieces over the top. This is the key step: crowded gnocchi steam and stay soft instead of crisping up.
5. Roast on the middle shelf for 15 min. Take out the tray, turn the gnocchi, vegetables and sausages with the spatula, then return to the oven for 10 to 12 min, until the gnocchi are golden and crisp and the sausages nicely browned.
6. Check the sausages are cooked by cutting a piece open: the meat should be white, with no trace of pink in the centre. If the gnocchi aren't golden enough, give them another 3 to 5 min, keeping an eye on the onions, which blacken quickly.
7. Remove the skins from the roasted garlic cloves and mash the soft flesh onto the tray with the fork, then give everything a final stir. Serve immediately, straight from the tray, while the gnocchi are still crisp.