Gnocchi Sausage Bake (Printable Version)
# What You'll Need:
→ Main & Pasta
01 -
Store-bought or frozen potato gnocchi, 1 pound (450g) - both types work great
02 -
Skinless Italian sausage, 1 pound (450g) - skip if you want, but it really boosts the taste
→ Creamy Mix
03 -
Any basic marinara, 1 cup (240ml)
04 -
Thick heavy cream, 1 cup (240ml)
→ Dairy Toppings
05 -
Mozzarella, shredded, 2 cups (200g) - perfect for stretchy, melty goodness
06 -
Parmesan, freshly grated, 1/2 cup (50g)
→ Extra Bits
07 -
Juicy cherry tomatoes, cut in half, 1 cup (150g)
08 -
Baby spinach leaves, 2 cups (60g)
09 -
Garlic, 3 cloves, finely chopped
10 -
Oregano, dried, 1 teaspoon
11 -
Basil leaves, torn up, 1/4 cup (10g)
12 -
Decent olive oil, 2 tablespoons
13 -
Salt and cracked black pepper to taste
# Preparation Steps:
01 -
Heat your oven to 375°F (190°C). For frozen gnocchi, cook them as the package says. The shelf-stable ones don't need any prep at all!
02 -
Heat olive oil in an oven-safe pan. Cook the chopped garlic till it smells good, about a minute. If you're using sausage, brown it now and put it aside for later.
03 -
Using the same pan, blend your marinara with heavy cream. Sprinkle in the oregano to add some lovely flavor!
04 -
Start with a thin layer of sauce. Add some gnocchi, spinach, tomato halves, cooked sausage, and both cheeses. Keep stacking until you run out or fill the pan. Top everything with lots of mozzarella and Parmesan.
05 -
Bake for 20-25 minutes until bubbly and golden. Want a crispier top? Broil it for 2-3 minutes. Let it sit for 5-10 minutes (so tough to wait!), then scatter basil on top before you serve.
# Additional Tips:
01 -
You can make this without meat and it'll still taste amazing
02 -
Leftovers heat up really well the next day, if you manage to save any
03 -
Don't skip the cooling time - it helps everything set just right