Pigs In Blankets Gnocchi N Cheese

Part of our Festive Favourites recipe series, recipes to enjoy in December and beyond! A special Plate Up festive twist on comfort food dishes. If pigs in blankets are one of your favourite Christmas sides, why wait until the big day to indulge? It’s why we created our Pigs In Blankets Gnocchi N Cheese! Our twist on mac n cheese, made speedier thanks to a pack of shop-bought gnocchi, wrapped in a creamy sauce and topped with pigs in blankets. This is perfect comfort food, ideal for a midweek dinner or even a festive party. If you can’t get mustard powder, you can swap in a tsp of English mustard. This recipe is part of our Festive Favourites series. Easy midweek meals with a festive twist to whip up in December (and beyond).

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Ingredients

chipolata sausages 8
bacon 6
butter 3 tbsp
garlic granules 2 tsp
plain flour 3 tbsp
milk 700 ml
English mustard powder 1 tsp
dried sage 2 tsp
grated cheddar cheese 100 g
gnocchi 500 g
spinach 1 handful

Method

Prep & Cook the Pigs in Blankets

Wrap a rasher of bacon around each chipolata sausage.
Cook the pigs in blankets in an air fryer for 8 minutes at 200°C, until the bacon is crispy and the sausages are cooked through. Alternatively you can cook in a conventional oven at 200°C/180°C fan for 20 minutes, or in a frying pan over a medium/high heat.

Cook the Gnocchi n Cheese

Meanwhile, heat the butter in an ovenproof frying pan or casserole. When the butter starts to foam, stir in the garlic granules and flour and cook for 1 - 2 minutes stirring.
Gradually whisk in the milk, a little at a time. Keep whisking all the time to prevent any lumps.
Stir in the English mustard powder, dried sage and most of the grated cheddar (keep a handful for topping).
Add the gnocchi and spinach and cook for 5 mins.
Preheat the grill to high.
Chop the pigs in blankets in half, then mix half of them into the cheese sauce. Top with the rest of the cheddar and the reserved pigs in blankets.

Finish under the grill & Plate Up

Pop under the grill until golden and bubbling, around 10 minutes. Then plate up and enjoy!

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