Page 78 - CMC Recipe Book

Primary Portions
10
Senior Portions
10
CMC
Recipe - Sausage Gnocchi Category - Meat
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
10 mins
Cooking Time Cooking Temp
20 mins Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Sausages 8`s
1pp
Gnocchi
1kg
Tomato Sauce
10 portions
Cheddar Cheese
200g
Red Pepper
2
Peas
150g
Total
Portion Cost
Method
Cook the sausages until golden and a core temperature of 75°C has been reached. Gas 4/180°C.
Cook the gnocchi in salted boiling water until they float to the top.
In separate pan warm the tomato sauce through and then add the gnocchi, chopped sausage, and finely chopped peppers .
Portion into pots and finish with the grated cheddar.
Serve with garlic bread.