Gnocchi and sausage bake recipe
- Pasta bakes
- Sausage pasta bakes
A quick and easy blend of gnocchi, sausage, cheese and your favourite pasta sauce baked together for a hearty main.
308 people made this
- 1 (500g) packet gnocchi
- 450g Italian sausage, chopped
- 1 (400g) jar pasta sauce
- 175g grated mozzarella cheese
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Preheat oven to 180 C / Gas 4.
- Bring a large pot of lightly salted water to the boil. Add gnocchi, and cook until tender.
- Meanwhile, add the sausage to a frying pan over medium-high heat. Cook and stir until evenly browned. Drain fat, and stir in the pasta sauce. Remove from heat, and carefully mix in the cooked gnocchi and 1/2 of the mozzarella. Transfer to a baking dish. Sprinkle the remaining cheese on top.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.
Reviews & ratingsAverage global rating:(296)
Reviews in English (223)
It was rather tasty and filling. I used cheddar instead of mozzarella, though.-02 Mar 2011
I changed the ingredients slightly as I used chorizo and sprinkled herbed cheese on top (as well as the mozzarella).Really quick, especially as I didn't need to cook the sausages beforehand-10 Feb 2012
I am not going to say this is the most amazing meal and you must try, from the list of ingredients and the simplicity of this recipe you know that will not be true, but it’s a good base if like me you have ingredients that need using up and rather short of time. I followed the recipe exactly only adding mushrooms and onions to the skillet when cooking the sausage, glad I did for the extra flavor and texture. My Gnocchi was cooked to perfection and the meal was ok, nothing spectacular. Not sure its something I would make again in a hurry, if I did I think I would use mature cheddar cheese instead of Mozzarella for extra taste.-21 Feb 2010
Skillet Gnocchi with Sausage and Broccoli Rabe
Sometimes, you just want to have Sunday supper on Wednesday. This skillet gnocchi with sausage and broccoli rabe is hearty and delicious, and it tastes like you spent all day making it. Lucky for you, it only takes 30 minutes.
1 pound store-bought gnocchi
2 tablespoons unsalted butter
1 pound cooked Italian sausage, sliced
1 bunch broccoli rabe, cut into bite-size pieces
Salt and freshly ground black pepper
½ teaspoon red-pepper flakes (optional)
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until the pasta floats to the surface, 4 to 5 minutes. Drain the gnocchi.
2. In a large skillet, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
3. Add the sausage and cook until it begins to brown, 3 to 4 minutes. Add the broccoli rabe and chicken broth, and bring to a simmer.
4. Continue to cook, tossing frequently, until the broccoli rabe is wilted and tender, about 5 minutes. Season with salt, pepper and red-pepper flakes (if desired).
5. Stir in the gnocchi, Parmesan and parsley, and toss well until combined. Serve immediately.
Sheet-Pan Gnocchi with Sausage, Peppers and Onions
Hi, we&rsquore PureWow and we love gnocchi&mdashin a skillet or a soup, as mac and cheese or paired with more potatoes. And if you start with store-bought, you&rsquore looking at the foundation for an easy weeknight meal. Case in point: Our recipe for sheet-pan gnocchi with sausage, peppers and onions, which is a play on one of our favorite Italian flavor combos, as well as an excuse to not do the dishes.
We prefer fresh gnocchi from the refrigerated section, but this dish will also work with the shelf-stable kind&mdashboth get crispy on the outside and soft on the inside without any boiling. We like ours with Parm, fresh basil and a pat on the back for dinner in 30 minutes.
12 ounces baby bell peppers (or regular bell peppers), halved
4 garlic cloves, peeled and smashed
One 16-ounce package store-bought gnocchi (fresh or shelf-stable)
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper
1 pound hot Italian sausage, casings removed
Fresh basil, Parmesan cheese and flaky salt, to garnish
1. Preheat the oven to 400°F.
2. Place the bell peppers, onion, garlic and gnocchi on an unlined baking sheet. Drizzle with olive oil, season generously with salt and pepper and toss to combine. Crumble the sausage on top.
3. Bake until the gnocchi are golden and crisp and the sausage is fully cooked, 20 to 25 minutes. Garnish with fresh basil, Parmesan cheese and flaky salt before serving.
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Sheet-Pan Gnocchi with Sausage, Peppers and Onions
Hi, we’re PureWow and we love gnocchi—in a skillet or a soup, as mac and cheese or paired with more potatoes. And if you start with store-bought, you’re looking at the foundation for an easy weeknight meal. Case in point: Our recipe for sheet-pan gnocchi with sausage, peppers and onions, which is a play on one of our favorite Italian flavor combos, as well as an excuse to not do the dishes.
We prefer fresh gnocchi from the refrigerated section, but this dish will also work with the shelf-stable kind—both get crispy on the outside and soft on the inside without any boiling. We like ours with Parm, fresh basil and a pat on the back for dinner in 30 minutes.
Gnocchi and Sausage in Brown Sauce
1c beef broth (low/no sodium)
1c heavy cream
½ ilb sliced/shredded Parmesan Cheese (pref Parmigiano-Reggiano)
1 tbsp Basil
1 tbsp Oregano
1 ilb fresh mushrooms, sliced
1 yellow onion, slides
Black Pepper / Salt to taste
1ilb Sweet Italian Sausage
Gnocchi: (If not using store bought gnocchi)
1 large potato
1 egg, beaten
1/2c All Purpose Flour
Heat potato in oven or microwave until fully cooked through.
Split potato and remove the skin. I recommend smashing the potato through a strainer to help achieve the right texture. Add in the egg and stir with a fork while doing your best to not mash the potato. Add 1/3c of the flour and continue to stir with a fork until it comes together. Add in flour as needed if it remains too “wet”. When done, make the dough into your best gnocchi shape that you can. Honestly, I usually just put them onto a spoon and “roll” them into a shape.
Cook sausage in a pan with some olive oil. Heat on high and break into pieces/crumbles. Once sausage is cooked, remove sausage but keep any leftover grease.
Use this grease to cook your onions and mushrooms with black pepper to taste until onions are soft and mushrooms have firmed up.
Drain grease and add sausage, mushrooms, and onions back into the pan.
Add in all of the sauce ingredients and cook on low/med heat to melt cheese into mixture. Stir to prevent scorching.
Normally I cook this for about 20 – 30 min until I am satisfied with the cheese incorporation and how much water has evaporated.
Turn heat onto medium and add in your gnocchi.
If you wish, you can par cook your gnocchi in boiling water before this step. Normally this means about a 2-3 min boil in heavily salted water.
Let gnocchi finish cooking in sauce (about 5-7 min) and serve.
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Baked Gnocchi with Italian Sausage
Back a few months ago, my husband Jack and I went to New York City for our anniversary (we talked about that trip here). During that trip we visited Eataly – a popular Italian foods market – where (among other things) we bought some freshly made gnocchi to take home!
Once we arrived home from our trip, we decided to freeze the gnocchi because we had quite a few other wonderful Italian treats to eat – and then with the holidays upon us, we promptly forgot about that delicious gnocchi in the freezer!
So we were thrilled to discover those packages of gnocchi a few weeks ago – and immediately made this delicious Baked Gnocchi with Italian Sausage that we’re sharing with you today.
This Baked Gnocchi with Italian Sausage is classic Italian comfort food at its best! We layered soft and tender cooked gnocchi in a baking dish with a mix of sautéed sweet Italian sausage, peppers, onions and garlic, and another layer of spinach mixed into ricotta cheese with Parmesan cheese and fresh basil added for even more wonderful flavor!
- You could also use sausage that hasn’t been cooked yet, if you are looking for more sausage taste. We used pre-cooked turkey sausage in this recipe, but you could use any sausage.I have also used pre-cooked apple chicken sausage, (found near the hot dog section at the grocery store) and it tasted amazing with this.
- You can easily make this meal ahead of time. I make it in the morning, then I wait to put it in the oven until I am home from work and various activities.Or if i know it’s going to be a really crazy week, I cut up all my vegetables on Sunday, for the week to come.
I love how versatile this recipe is. You can seriously almost put any vegetable in this recipe, and it will taste amazing.
-If you are looking to replace the tomatoes, we recommend adding a canned vegetable that has some sauce to it.
You could use corn, or you could also add some salsa, or ketchup, or some sort of tomato base.
Other than that, you could add or take away any of the other ingredients. You could add, broccoli, carrots, corn, any other type of bean, green beans, asparagus, etc.
To make sausage gnocchi bake you’ll need:
- 6 sausages, casings removed (you can use the Slimming World sausages if you MUST, but why not save them for what they’re really for – sucking every last bit of moisture from the air and summoning evil? Bloody awful things. GO TO MUSCLEFOOD INSTEAD MAN)
- 400g gnocchi (6 syns, so between four, 1.5 syns)
- 1 garlic clove, minced
- tin of chopped tomatoes
- 1 tsp mixed herbs
- 1 tsp salt
- 1/2 tsp pepper
- 75g Quark
- 140g light mozarella ball (HexA x 2)
Baked Gnocchi With Spinach And Sausage
This is so good! Serve with my crusty parmesan garlic bread to sop up the sauce.
- 2 packages Gnocchi, 16 Ounce Packages
- 1 Tablespoon Butter
- 2 Tablespoons Flour
- ½ pints Heavy Cream
- 2 cups Freshly Grated Parmesan
- ½ teaspoons Dried Basil
- ½ teaspoons Garlic Powder
- ½ teaspoons Black Pepper
- ½ cups Milk, If Needed To Thin The Sauce
- ½ pounds Bulk Sausage, You Can Use Pork, Chicken Or Turkey
- 1 package 10 Oz Frozen Spinach Defrosted And Drained
- 1 teaspoon Each Of Salt And Pepper
- ½ pounds Mozzarella Cheese, Grated
- 1 container 8 Ounce Package, Ricotta Cheese
FOR THE GNOCCHI:
Cook according to package directions. Drain and set aside.
FOR THE SAUCE:
Melt the butter in a medium saucepan over medium heat, then whisk in the flour until combined. Then add the heavy cream, parmesan cheese, basil, garlic powder and pepper. Turn heat to low and continue whisking, thinning with milk if needed until smooth. Once the sauce reaches your desired thickness, remove from heat and set aside.
FOR THE SAUSAGE:
Heat a large skillet on medium heat and brown the sausage until cooked. Add the spinach, and salt and pepper to taste and continue cooking another 10 minutes.
FOR THE ASSEMBLY:
In a casserole dish coat the bottom with 1/4 cup of the sauce. Layer the gnocchi, sausage mixture, sauce, dollops of ricotta and mozzarella. Repeat layers until all ingridents are used topping off with mozzarella. Cover and bake for 30 minutes, then uncover and bake for another 15 minutes until hot and bubbly.
Easy Sausage and Cheese Baked Gnocchi
Prep Time: 5 MInutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
1 pound (package) Gnocchi, prepared
1 pound Pork Sausage, cooked
1 small Sweet Onion, finely chopped
1 28-ounce can Crushed Tomatoes
1/2 cup Water - That Gnocchi was cooked in
1/4 tsp Crushed Red Pepper
2 cups Shredded Mozarella
Preheat oven to 350 degrees.
In a pot, with salted water, prepare gnocchi according to package directions. Reserve 1/2 cup of the pasta water. Drain and set aside.
In a 10" or 12" oven proof skillet, heat over medium heat, spray with non-stick spray. Add in onion and cook until just transluscent. Add in pork sausage, breaking up into small bits. Cook until no longer pink.
Pour in crushed tomatoes and stir together. Add in chopped basil, thyme, salt and pepper, and crushed red pepper. Stir to combine. Pour reserved 1/2 cup of water from the gnocchi. Let the mixture simmer for about 5 minutes, or until the sauce has thickened.
Sprinkle with shredded mozzarella. Bake for 10-15 minute or until the cheese has melted and started to bubble. Let rest 5 minutes before serving.