Hetti Misenti
Difficulty Level: moderate
This recipe is for any cook looking for a bit of a challenge, as it includes cooking steps for homemade gnocchi, which adds several steps. If you want to avoid those, but still want a gnocchi and sausage bake, pick up some store-bought gnocchi, as it works great in this recipe.
Once cooked, this gnocchi sausage bake delivers a dish that feels like classic comfort food, with soft potato gnocchi, browned Italian sausage, tomato sauce, and melted cheese. As all these ingredients bake together in the oven, they melt into each other, making each bite filling and flavorful. One thing that might surprise you is how few ingredients you actually need for such a technical dish. Check out the ingredients and cooking steps below.
Gnocchi and Sausage Bake Recipe Ingredients
- 2 pounds of russet potatoes, scrubbed
- 1 large egg, beaten
- 1 1/2 cups of all-purpose flour, plus more for dusting
- 1 teaspoon of salt
- 1 tablespoon of olive oil
- 1 pound of bulk Italian sausage, mild or spicy
- 1 small yellow onion, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon of Italian seasoning
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes, optional
- 1 jar of marinara or spaghetti sauce, 24 ounces
- 1/2 cup of low-sodium chicken broth or water
- 1 1/2 cups of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh basil or parsley
Gnocchi and Sausage Bake Recipe Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 30 minutes, or until fork-tender.
- Drain the potatoes and let them cool just enough to handle, then mash until smooth.
- Place the mashed potatoes on a floured surface and add the beaten egg, salt, and 1 cup of flour.
- Gently mix, adding the remaining flour a little at a time, until a soft dough forms.
- Divide the dough into 4 pieces and roll each piece into a rope about 3/4 inch thick. Cut into small gnocchi pieces.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches. Cook until they float to the top, then cook for 1 more minute. Remove with a slotted spoon and set aside.
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish or use a large oven-safe skillet.
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and onion. Cook for 8 minutes, breaking up the sausage as it browns.
- Add the garlic, Italian seasoning, black pepper, and red pepper flakes. Cook for 1 minute.
- Stir in the marinara sauce and chicken broth. Let this simmer for 5 minutes so the sauce thickens slightly.
- Gently add the cooked gnocchi into the sausage sauce.
- Once added, transfer to the prepared baking dish or oven-safe skillet.
- Sprinkle mozzarella and Parmesan over the top and bake for 22 minutes, or until the sauce is bubbling and the cheese is melted.
- Broil for 1 to 2 minutes if you want a lightly browned top.
- Let the bake rest for 5 minutes and sprinkle with fresh basil or parsley before serving.