Preheat the oven to fan-assisted 160C / 180C / 350F/ gas 4.
Heat oil in a pan and fry the sausage pieces for 6-7 minutes until nicely browned.
Remove them from the pan and wrap in some Bacofoil Non-Stick Foil to keep warm then set aside.
Add the onion and garlic to the pan and fry until for about 5 minutes until softened.
Add the peppers, evaporated milk, ketchup, mustard and 2/3 of the grated cheese and stir until melted.
Mix in the gnocchi and sausage pieces, season and combine well.
Take a sheet of Bacofoil Non-Stick Foil, dull side up, 2 ½ times the size of the baking dish then line an oven proof dish
Pour in the gnocchi mix, then pull up the foil and fold the ends to make a loose parcel and bake for 20 mins.
Remove from the oven; open the foil then sprinkle with the remaining cheese and crushed tortillas and bake uncovered for a further 20 minutes or until golden.
Leave the sausage gnocchi bake to stand for a couple of minutes before serving with a salad.
Notes
Recipe by Chef Dean Edwards and Bacofoil. Serves 4 with a salad.