Creamy Gnocchi Sausage Bake (Print Version)
# Ingredients:
→ Pasta Base
01 -
1 pound (450g) potato gnocchi - grab the shelf-stable or frozen kind, both are great!
02 -
1 pound (450g) Italian sausage, casings off - optional, but you won't regret adding it!
→ Creamy Sauce
03 -
1 cup (240ml) rich, heavy cream
04 -
1 cup (240ml) marinara sauce of your choice
→ Cheesy Topping
05 -
2 cups (200g) mozzarella, shredded - cheese pulls guaranteed!
06 -
1/2 cup (50g) Parmesan cheese, freshly grated
→ Fresh Add-Ins
07 -
1 cup (150g) cherry tomatoes, sliced in half
08 -
2 cups (60g) baby spinach, fresh and tender
09 -
3 minced garlic cloves
10 -
1 teaspoon dried oregano
11 -
1/4 cup (10g) basil leaves, torn into pieces
12 -
2 tablespoons olive oil, high quality
13 -
Sea salt and ground black pepper, adjust to taste
# Instructions:
01 -
Preheat your oven to 375°F (190°C). If you’re using frozen gnocchi, cook them as directed on the package. Shelf-stable ones? They're good to go immediately!
02 -
Heat up your olive oil in an oven-friendly pan. Stir in the garlic and cook for about a minute, just until it smells fantastic. Adding sausage? Cook it now until browned, then set aside when it's done.
03 -
In the same pan, stir together the marinara, cream, and oregano until it’s all blended and fragrant.
04 -
Spoon some sauce on the bottom of the pan, then start layering: first the gnocchi, then baby spinach, tomato halves, cooked sausage, and a good sprinkle of both cheeses. Repeat layers until it’s all stacked up and finish with a thick cheesy top.
05 -
Slide your creation into the oven for 20-25 minutes. Want a crispy, golden top? Give it 2-3 minutes under the broiler! Let it rest for 5-10 minutes, then scatter fresh basil on top and serve.
# Notes:
01 -
Want a vegetarian option? Just leave out the sausage - it’s still super delicious.
02 -
It’s perfect for leftovers, if you don’t eat it all at once!
03 -
Letting it rest is important - it helps things set up nicely.