Chicken sausage gnocchi ‘hotpot’
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Chicken sausage gnocchi ‘hotpot’
A lighter twist on a traditional hotpot, using chicken sausages which are far lower in fat than the pork equivalent. Topping the hotpot with ready-made gnocchi instead of potatoes is a super time-saver, and you get some lovely crispy bits on them too
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
493Kcal
Fat
21gr
Saturates
11gr
Carbs
45gr
Sugars
3gr
Fibre
7gr
Protein
27gr
Salt
3.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp oil
- 340g chicken sausages or chipolatas (we used Heck Chicken Italia)
- 1 tbsp plus 20g butter
- 2 leeks, trimmed, cleaned and sliced thickly
- 450ml chicken stock (made using 1 cube or stockpot)
- 20g plain flour
- 1 tbsp grain mustard
- 2 tbsp chopped thyme (or 2 tsp dried)
- 2 tbsp half fat crème fraîche
- 150g frozen peas
- 500g gnocchi
- 60g finely grated Gruyère, cheddar or Parmesan
Step by step
Get ahead
Prep to the end of step 5 up to a day ahead. Add an extra 5-10 mins cooking time from chilled.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Heat the oil in a large frying pan and use scissors to snip the sausages into the pan, cutting each into 4-5 pieces. Brown on a high heat for about 5 minutes then tip into a 23cm round or square baking dish.
- Add 1 tablespoon of butter to the same pan, stir in the leeks then add 50ml of the stock plus some seasoning. Cover and cook on a medium heat for 5-7 minutes until they have softened.
- Meanwhile, make the sauce by melting 20g butter in a saucepan. Add the flour and cook for 1 minute, stirring, then gradually whisk in the rest of the stock until you have a smooth sauce. Mix in the mustard, thyme and crème fraiche and simmer for a couple of minutes. Stir in the frozen peas and the cooked leeks, check the seasoning then tip into the dish and mix everything together well to combine with the sausage chunks.
- Scatter the gnocchi over the top, straight from the pack and sprinkle with the cheese.
- Bake the hotpot on a tray in the oven for 25 minutes until crisp and golden brown.
