Gnocchi Sausage Bake (Print Version)
# Ingredients:
→ Saucy Goodness
01 -
1 cup (240ml) of marinara sauce you absolutely love
02 -
1 cup (240ml) of smooth, rich heavy cream
→ Cheesy Layer
03 -
2 cups (200g) of shredded mozzarella – for those epic melty moments
04 -
1/2 cup (50g) of freshly grated Parmesan to boost flavor
→ Base & Pasta
05 -
1 pound (450g) of potato gnocchi – shelf-stable or frozen, whatever you've got
06 -
1 pound (450g) of Italian sausage with no casings – totally optional but so tasty
→ Fresh & Flavorful Additions
07 -
1/4 cup (10g) of fresh, torn basil leaves
08 -
2 tablespoons of high-quality olive oil
09 -
1 teaspoon of dried oregano for that classic flavor pop
10 -
1 cup (150g) of cherry tomatoes, halved
11 -
3 garlic cloves, minced small
12 -
2 cups (60g) of fresh baby spinach leaves
13 -
A pinch of sea salt with ground black pepper to taste
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Got frozen gnocchi? Cook it as directed. Otherwise, shelf-stable ones are ready to go!
02 -
Heat a dash of olive oil in a skillet that can handle the oven. Let that garlic cook just a bit, stirring till it smells amazing (about a minute). Using sausage? Brown it here, then move it to a plate for later.
03 -
Right in the same skillet, whip up your sauce by blending the marinara and cream. Sprinkle in that oregano to take it up a notch!
04 -
Time to layer it all up! Start with some sauce, then alternate with gnocchi, spinach, tomatoes, sausage (if you're using it), and the cheese mix. Keep going till you're out or your skillet's full. Finish it off with a nice cheesy top layer.
05 -
Bake for 20-25 minutes till things look melty and golden. Crank up the broiler for 2-3 minutes if you want an extra crispy finish. Let it sit for about 5-10 minutes, sprinkle some basil on top, and dig in!
# Notes:
01 -
Skip the sausage for an easy veggie version – still super tasty!
02 -
This saves great for leftovers, if any's left by then!
03 -
Don't skip the resting time – it helps the layers set perfectly.