This Bank Holiday I was lucky enough to be invited to be #MorrisonsMum, which I think is a great excuse for posting a recipe! We actually use Morrisons on a weekly basis particularly for their delicious fresh fruit – B Lloyd LOVES having a fresh fruit salad for snack-time at school! As delicious as it is though, Fresh Fruit Salad wouldn’t make much of a recipe:
- Get Fruit.
- Cut Up Fruit.
- Eat Fruit.
So, I decided it was time to let everyone in on the secret of one our favourite recipes over at Team Lloyd Towers: Sausage and Mushroom Gnocchi.
It sounds fancy, it looks fancy and it even tastes a bit fancy, but this recipe is super quick, super easy and (if you shop at the right place…) super cheap! Here’s another top tip too: we only use 4 sausages in the recipe but they come in packs of 6 – we cook all 6 of them anyway and put the 2 left over in the fridge for the next day. Daddy Lloyd loves having them sliced up in a couple of soft white rolls with a little butter and some Caramelised Red Onion Chutney from Morrisons “The Best” range. Yummy!
Anyway, without further ado, here’s the recipe. Give it a try and let me know how you get on!
- 4 Morrisons Signature Thick Pork & Bramley Apple Sausages
- 400 g Potato Gnocchi
- 125 g Chestnut Mushrooms
- 1 Small Red Onion
- 1 Green Pepper
- 2 Cloves of Garlic
- 100 ml Creme Fraiche
- 20 g Grated Parmigiano Reggiano
- 100 g Grated Cheddar
First, prick the sausages and cook them under a medium/high grill for about 20 minutes, turning them every 3-4 minutes until they’re nice and brown all over. While the sausages are cooking, cut your mushrooms into thin slices, coarsely dice the onions & pepper and finely chop the garlic.
Once the sausages are cooked, remove them from under the grill and put aside for a moment. Place a deep frying pan with a splash of olive oil (or a little slice of butter if you’ve got it) on a medium heat hob and boil a full kettle ready for the gnocchi. Add the mushrooms, pepper, onion and garlic to the hot pan and fry for a couple of minutes until the mushrooms start to change colour. While the veggies are frying, slice up the sausages and add them to the pan. Once all the sausages are in, add the creme fraiche and the parmigiano reggiano. Stir it all up so the creme fraiche covers everything.
At this point your kettle should have finished boiling. Pour the water into a saucepan on a high heat, add a pinch of salt and return to the boil. Add the gnocchi and turn down to medium. As soon as the first piece of gnocchi start to rise to the surface (probably after a couple of minutes), use a slotted spoon to remove them from the water and add them straight into your sausage & mushroom sauce.
Once all the gnocchi are in the sauce, stir to make sure they all get a nice covering. Serve in two pasta bowls and sprinkle the cheddar over the top to garnish. Enjoy!
Disclaimer: Team Lloyd were paid by Morrisons and BritMums to write this post. They didn’t pay us to eat the sausage and mushroom gnocchi though, but we did and it was yummy.