Fantasy Veggie Dinner Guest - DIETER ROTH

Dieter Roth (1930 – 1998) was a Swiss artist who made a career of producing art from found materials.
He was most famous for Literaturwurst, his sequence of artists’ books on the theme of the sausage. Each book used a traditional sausage recipe but replaced the meat with pages from a book or magazine. He then used the cover as the skin of the sausage.

He didn’t take himself too seriously, notoriously

quipping, “When I was young I wanted to become a real artist. Then I started doing something I felt wasn't real art, and it was through this that I became a well-known artist” and often using the work of people he wanted to annoy.

I think he would be great company and, as he likes meat-free sausages, this might please him.

VEGGIE SAUSAGE GNOCCHI BAKE

3 vegetarian sausages, defrosted if frozen
1 red pepper, roughly chopped
1 onion, roughly chopped
1tbsp olive oil
200ml tomato pasta sauce, in a jar or home-made (+ 100ml water)
2tsp chopped mixed herbs
1tbsp sweet chilli sauce
1tbsp tomato puree
1 ball mozzarella, torn into pieces
100g cheddar cheese, grated
500g gnocchi
salt and black pepper

Serves 2

Heat the oil and fry the sausages until browned.

Set them to one side and chop them diagonally.

Add the onion and red pepper to the pan and fry until soft and just starting to brown. Replace the sausage pieces.

Pour in the tomato sauce and the water.
Add the tomato puree, mixed herbs, sweet chilli sauce and season.
Allow to simmer and thicken slightly.

Bring a pan of water to the boil and add the gnocchi.

Cook for a couple of minutes – when it floats, it’s done. Drain.
Add to the sauce.

Mix all together, then place in an ovenproof dish.
Top with both cheeses and lots of black pepper.

Place in oven at Gas 7/ 425˚F/ 220˚C and cook for about 30 minutes.

Serve with a side salad or some focaccia.