Sausage & Kale Gnocchi Bake

On 14th April 2016, This was Dinner

More kale!  Not that I’m complaining. It’s delicious and a £1.20 bag from the market will do two meals.

As soon as I see the words ‘gnocchi’ and ‘bake’ I’m in. Mr S made this one, I just walked in and served it up. He added some green olives to the bake as we have tons of them at the minute.

Get set…

  • Preheat the oven to 180°c (fan)
  • Skin a few pork sausages & break into bite sized pieces
  • Chop some kale
  • Finely chop an onion
  • Break up some mozzarella
  • Get passata, gnocchi, olives, basil, oil & seasoning ready

Throw it together…

Boil a pan of water , add salt then add the gnocchi and kale and cook for a minute. Drain and refresh in cold water.

Heat the oil in a frying pan and cook the onion until softened. Remove and set aside.

Add the sausages to the pan and  cook until browned. Add back the onion and pour in some passata. Season well, tear up a few of the basil leaves and cook for a few minutes

Mix together with the kale and gnocchi and pour into an oven proof baking dish.

Pop in some olives and dot the mozzarella all over then put it in the oven and bake for 15 minutes.

Dish it up…

Just a pinch of black pepper and a couple more basil leaves will do it.

TWD_1404_Gnocchi_BakeYou can find the original Delicious Magazine recipe here.

Egg Fried Rice with Beef

I was look forward to my post for Gnocchi with Bacon, Blue Cheese & Cavolo Nero but you have to believe me when I say it tasted far better than it looked! It was so good though, I’ve posted the recipe below this one.

So on 28th January 2016, This was Dinner...

Note: To get ahead, precook some rice.

Get set…

  • Oil & season a large steak
  • Slice some mushrooms
  • Slice a couple of garlic cloves
  • Slice some spring onions
  • Lightly whisk a couple of eggs
  • Get cooked rice, soy sauce, sriracha, beansprouts, sesame oil & seasoning ready

Throw it together…

Heat a griddle pan up high and cook the steak for 2 to 3 minutes each side, depending on how you like it. Remove from the pan and leave to rest.

Heat the sesame oil in a pan and add the mushrooms, cook until starting to soften then add the garlic, beansprouts and both sauces. Cook for a minute or so then add the rice.

When the rice is cooked through, move to one side and add the egg to the empty side of the pan. As it starts to cook, stir the rice back through. Add the spring onions and season to taste.

Dish it up…

Slice the beef and serve on top of the rice with an extra squirt of sriracha.


Here’s the original.

So the gnocchi…

And the problem was the gnocchi. Don’t believe the packet when it says its OK to freeze. It spoils it. We thought we were in for a terrible meal but it was actually really tasty, just not photogenic.

I’ve not used cavolo nero (or black kale) before but decided to use it last week when I saw it in the supermarket.

Get set…

  • Thickly slice some cavolo nero
  • Crumble some blue cheese
  • Get gnocchi, single cream, bacon, butter & seasoning ready

Throw it together…

Cook some strips of bacon in a dry frying pan. Remove and chop into pieces.

If the bacon has released plenty of oil, add the kale but if not add a little butter first. Cook it, stirring all the time until it wilts. Add a little cream and the blue cheese and stir occasionally.

Cook the gnocchi in boiling salted water, drain and add to the kale. Stir well and season.

Dish it up…

Serve sprinkled with the bacon bit’s and an extra dash of black pepper if required.

I’d definitely use a stronger blue cheese next time. I bought it from Aldi as the cheese man at the market was on holiday so there wasn’t a large choice. Oh and I will definitely avoid freezing gnocchi in the future!

Baked Gnocchi with Chorizo, Spinach & Mozzarella

On 21st July 2015, This was Dinner

This is probably the thing I’ve made most since I started the blog. Any excuse for chorizo, it’s a bake, it uses gnocchi and it has cheese in it. There’s no reason I couldn’t eat it every day. This has a nice kick of the Gran Luchito chilli paste I still haven’t used up.


  • Cut up a chorizo
  • Finely chop a garlic clove
  • Preaheat the oven to 190ºc (fan)
  • Get buffalo mozzarella*, baby spinach, tin of chopped tomatoes, smoked chilli paste & seasoning ready

* I wouldn’t normally use buffalo mozzarella but that’s what Mr S picked up


Blanch the gnocchi.

Heat a pan and add the chorizo. When starting to release it’s oils, remove and set aside.

Add the garlic to the pan and stir for a minute. Add the chilli paste then the tin of tomatoes. Stir well then add back the chorizo and season. Pop the spinach in and when it wilts, mix with the gnocchi and transfer to a baking dish.

Tear up the mozzarella and add to the dish. Bake for about 15 minutes.

TWD_2107_Gnocchi_BakeOn Wednesday we went for a walk with Walter and rather than cook the haddock I’d bought, I picked up some chicken goujons from Aldi and had them with chips instead.

Quick Scaloppine with Roastini

On 29th June 2015, This was Dinner

This is a Nigella recipe from her ‘Kitchen’ book. I picked it as I really wanted to give the gnocchi roasting a go. There were two issues – Should I par boil mine ?(Nigella doesn’t but then I reckon she buys the finest quality and mine’s from Morrisons) and I’d ran out of olive oil!

I decided to par boil my gnocchi and sparingly use vegetable oil.

I used some pork chops I had in the freezer for this. According to Wikipedia:

Scaloppine is an Italian dish consisting of thinly sliced meat (most often veal, although chicken may also be used) that is dredged in wheat flour,sautéed, then heated and served with a tomato-, or wine-sauce; or piccata, which denotes a caper and lemon sauce.

Well I used pork and there was no sauce whatsoever so not definitively a scaloppine. I suppose that’s why Nigella calls hers ‘Speedy’.


  • Remove the bones from some pork chops.
  • Par boil some gnocchi
  • Get a mixture of spices ready*
  • Preheat the oven to 190ºc (fan)
  • Get gnocchi, plain flour, oil and seasoning ready


Cover the pork in cling film and bash until thin.

Pop the flour in a bag and add a pinch of your chosen spices. Get creative, I can’t remember what I used but there was definitely cayenne and paprika in there. Add a little salt and shake well.

Pop the pork inside the bag and shake to coat.

Pop the gnocchi in a baking tray and coat with oil and seasoning. Bake in the oven for about 25 minutes.

Heat some oil in a pan and cook the pork on each side. I did mine for about three minutes each side.

TWD_2906_ScaloppineServe with some peas.

When I do the roastini again I will definitely use olive oil and heat then baking tray first. I lost a few to the bottom of the pan.

* Nigella uses mixed spices in her recipe.

Creamy Turkey & Broccoli Gnocchi

On 31st March & 1st April 2015, This was Dinner

Always on the search for a gnocchi dish I came across this recipe in my Frame by Frame: Quick and Easy cookbook I haven’t visited for a while.


  • Cut some broccoli into pieces
  • Toast some pine nuts
  • Finely slice a couple of leeks
  • Get turkey steaks, gnocchi, wholegrain mustard, crème fraîche, orange juice, butter, oil & seasoning ready


Cook the broccoli in boiling, salted water. Remove the broccoli and bring the water back up to the boil.

Heat some oil and butter in a pan and cook the leeks until softened and starting to brown.

Remove from the pan and pop to one side.

Season the turkey steaks and cook for 2 to 3 minutes each side until cooked through. Remove from the pan and cut into strips.

Cook the gnocchi in the boiling water then drain, reserving a little water.

Mix crème fraîche, mustard and orange juice.

Throw the gnocchi, leeks, broccoli and turkey into the biggest pan and add the crème fraîche mixture along with some seasoning and stir well.

Serve with a sprinkling of the pine nuts.


On Wednesday we were lazy and had a takeaway, kebab for me, burger for Mr S.

Pesto Gnocchi with Serrano Ham

On 2nd February 2014, This was Dinner

I had a jar of pesto that’s been in the pantry for a while, I also had a hankering for gnocchi. At some point I am going to make my own again but I bought this packet from the deli.


  • Preheat the oven to 220ºc (fan)
  • Halve some cherry tomatoes
  • Pick some thyme leaves
  • Get oil, sugar & seasoning ready

Arrange the tomatoes, cut side up, on a baking tray and drizzle with oil then scatter the thyme and sprinkle with sugar and seasoning.

Pop in the oven then turn the oven off. Leave for a few hours without opening the oven door.

This is a Nigella Slater procedure that she calls ‘Moonblush’ tomatoes, she does leaves hers overnight but these were still pretty good.


  • Boil the kettle
  • Grate some parmesan
  • Squeeze a lemon
  • Get gnocchi, crème fraîche, green pesto, serrano ham, seasoning & the tomatoes ready


Mix together the crème fraîche, pesto, half the parmesan and some seasoning.

Dry fry the serrano ham quickly on each side. Remove and chop up

Cook the gnocchi in boiling salted water. Drain.

Put the pan on low and add the gnocchi and crème fraîche mixture along with the tomatoes and stir gently for a couple of minutes to warm through.

Serve with the ham and remaining parmesan sprinkled on top.


Beef Goulash with Gnocchi

On 10th November 2014, This was Dinner

This couldn’t have been more simple, which is a good job as I prepared it yesterday in the delicate state. It’s from Bill Grangers Easy.


  • heat the oven to 190ºc (fan)
  • quarter some shallots
  • finely slice a chilli
  • bash a few garlic cloves
  • prepare some beef stock
  • get seasoning ready
  • (for when eating) roughly chop some mushrooms
  • (for when eating) chop some parsley
  • (for when eating boil the kettle
  • (for when eating) get butter, oil and the gnocchi ready


It couldn’t be simpler. Throw the first 5 items in an ovenproof casserole dish, bring to the boil then pop a lid on and transfer to the oven for 3 hours.

When ready to eat, cook the gnocchi according to the instructions.

Fry the mushrooms in butter and oil.

Add the mushrooms to the goulash and serve with the gnocchi and a sprinkling of parsley.

TWD_1011_GoulashWe served it with a dollop of fromage frais. There is enough left of this for another serving which we froze after stage one.