Sausage Gnocchi Bake

How to Make Sausage Gnocchi Bake

1. 1

   Step 1: Brown the sausage and aromatics

   Preheat oven to 400°F (200°C). Heat the olive oil in a large skillet over medium heat, add the sausage (breaking it up with a spoon), and cook until no longer pink, about 6–8 minutes. Add the chopped onion and cook until softened, then stir in the minced garlic and cook 30–60 seconds until fragrant.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1 lbItalian sausage (mild or hot), casings removed
   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Make the creamy tomato sauce

   Pour the marinara into the skillet with the cooked sausage and bring to a gentle simmer. Stir in the heavy cream and simmer 2–3 minutes to meld flavors; season with salt and freshly ground black pepper to taste. Remove from heat once the sauce is creamy and well combined.

   For this step

   • 3 cupsMarinara sauce
   • 1/2 cupHeavy cream
   
3. 3

   Step 3: Combine gnocchi and cheeses

   In a large bowl, toss the raw (or thawed) potato gnocchi with about two-thirds of the mozzarella and half the Parmesan. Pour the sausage-tomato-cream sauce over the gnocchi and gently fold until evenly coated. Transfer the mixture to a 9x13-inch (or similarly sized) baking dish and spread into an even layer.

   For this step

   • 1 lbStore-bought potato gnocchi
   
4. 4

   Step 4: Top and bake

   Sprinkle the remaining mozzarella and Parmesan evenly over the top of the assembled gnocchi. Bake uncovered in the preheated oven for 18–22 minutes, until the cheese is melted and bubbling and the edges are slightly golden.
   
5. 5

   Step 5: Rest and garnish

   Let the bake rest 5 minutes out of the oven to set up slightly for easier serving. Scatter torn fresh basil over the top (if using) and finish with a pinch of black pepper or a drizzle of good olive oil before serving.

   For this step

   • 1/4 cupFresh basil (optional), torn
6. 6

   Step 6: Serve

   Spoon portions onto plates or into bowls while hot; this casserole pairs well with a simple green salad or roasted vegetables. Leftovers refrigerate well for 3 days and can be reheated in the oven at 350°F (175°C) until warmed through.
   

1. Preheat oven to 400°F (200°C). Heat the olive oil in a large skillet over medium heat, add the sausage (breaking it up with a spoon), and cook until no longer pink, about 6–8 minutes. Add the chopped onion and cook until softened, then stir in the minced garlic and cook 30–60 seconds until fragrant.
2. Pour the marinara into the skillet with the cooked sausage and bring to a gentle simmer. Stir in the heavy cream and simmer 2–3 minutes to meld flavors; season with salt and freshly ground black pepper to taste. Remove from heat once the sauce is creamy and well combined.
3. In a large bowl, toss the raw (or thawed) potato gnocchi with about two-thirds of the mozzarella and half the Parmesan. Pour the sausage-tomato-cream sauce over the gnocchi and gently fold until evenly coated. Transfer the mixture to a 9x13-inch (or similarly sized) baking dish and spread into an even layer.
4. Sprinkle the remaining mozzarella and Parmesan evenly over the top of the assembled gnocchi. Bake uncovered in the preheated oven for 18–22 minutes, until the cheese is melted and bubbling and the edges are slightly golden.
5. Let the bake rest 5 minutes out of the oven to set up slightly for easier serving. Scatter torn fresh basil over the top (if using) and finish with a pinch of black pepper or a drizzle of good olive oil before serving.
6. Spoon portions onto plates or into bowls while hot; this casserole pairs well with a simple green salad or roasted vegetables. Leftovers refrigerate well for 3 days and can be reheated in the oven at 350°F (175°C) until warmed through.