Recipes

Sausage, gnocchi and red onion roast

Paul Flynn's face
Paul Flynn
Sat Jan 18 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • 8 large sausages – fancy or plain – pick your favourite
  • 3 red onions, peeled and quartered
  • 4 cloves of garlic, skin on
  • 2 sprigs of fresh thyme
  • A drizzle of olive oil
  • 1 packet of gnocchi
  • 50g butter
  • 80g grated Parmesan
  •  

1 Pre-heat an oven to 185 degrees Celsius, or equivalent.

2 Place the sausages, onions, garlic and thyme in a roasting tray and coat in the olive oil.

3 Cook for 20 minutes until golden, turning once or twice.

4 Meanwhile cook the gnocchi as per packet instructions, then drain them, retaining a small ladle of water.

5 Add the gnocchi and water to the sausage and onion mix, along with the butter.

6 Divide onto warm plates and scatter the Parmesan over the top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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