Roasted Gnocchi with Isle of Wight Tomatoes and Chipolatas

• 1 large fennel bulb, finely sliced
• 1 courgette, sliced
• 400g Isle of Wight cherry tomatoes on the vine
• 12 free-range pork chipolatas
• 2 tbsp olive oil
• 400g fresh potato gnocchi
• A small handful of freshly chopped flatleaf parsley
• 1 lemon, zest grated and juiced

Heat the oven to 190°C/170°C fan/gas 5. Toss the fennel bulb, courgette, cherry tomatoes and chipolatas with the olive oil, then roast for 15 minutes (see tip).

Mix the gnocchi with a drizzle of olive oil, then add to the tray. Return to the oven for 5 minutes or until the sausages are cooked through.

Heat the grill to medium-high and put the tray under the grill for 3-4 minutes until everything is golden and crisp. Scatter over the parsley and the lemon zest, then squeeze over the juice of the lemon to serve.