Gnocchi tray-bake with sausage and sundried tomato pesto - Better Homes & Gardens Australia

Ingredients

• 500g Italian-style pork fennel sausages
• 1 brown onion, halved and thinly sliced
• 1 tsp fennel seeds
• 1 Tbsp extra virgin olive oil
• 500g potato gnocchi
• 2 cloves garlic, crushed
• 400g tinned cherry tomatoes
• 1/3 cup sundried tomato pesto
• 1 Tbsp honey
• 1 Tbsp balsamic vinegar
• 1 tsp chilli flakes
• 3/4 cup water
• Sea-salt flakes and freshly ground black pepper, to season
• 200g fresh mozzarella, torn and patted dry
• Baby rocket and basil leaves, to serve