Sausage, Sweet Pepper and Gnocchi Roast

Instructions

1. 1

   Preheat the conventional oven to 220°C/425°F, with racks in the upper and lower thirds. Core the peppers and cut into 2 cm-wide strips. Peel the onion and cut into 1 cm-thick wedges.

2. 2

   Divide the packaged, uncooked potato gnocchi, peppers and onion between two large rimmed metal baking trays. Separate any gnocchi stuck together. Add the olive oil, garlic powder, oregano, salt and black pepper, dividing them evenly between the trays. Toss thoroughly and spread into single layers.

3. 3

   Nestle the whole raw pork sausages among the gnocchi and vegetables, leaving space around them.

4. 4

   Roast for 20 minutes. Turn the sausages and stir the gnocchi and vegetables, then swap the trays between racks and rotate them front to back.

5. 5

   Roast for another 15–20 minutes, until the gnocchi have golden edges, the vegetables are tender and the sausages reach at least 71°C/160°F in the centre when checked with a food thermometer. If necessary, continue roasting in 5-minute increments until that temperature is reached. Divide everything between four plates.