Today we are whipping up this delicious baked gnocchi, packed with Italian sausage and baby greens.
Who doesn’t love a warm, cheesy dish of comfort food? This baked gnocchi recipe is sure to please the pickiest of eaters.
Packed with Italian sausage, baby greens, and your favorite cheese, this flavor-filled dish is the perfect solution for a busy weeknight.
And with its crispy top layer and creamy center, you won't be able to resist having seconds (or thirds!)
The main ingredients for our baked gnocchi star:
Gnocchi: I'm using store-bought refrigerated gnocchi. Sure you can handmake yours, but we are going for quick and easy around here.
Italian sausage: The Italian sausage is packed with delicious spices and flavors that will flavor the whole dish. I like using the spicier Italian sausage, but any version will work well.
Baby power greens: We used a pack of baby greens, which contains a mixture of kale and spinach. It adds a good color and a bit of nutrition to your gnocchi dish.
Fontina Cheese: Fontina cheese is very rich and creamy, and has a sweet and pungent flavor. You can easily substitute the cheese with gouda, provolone or even mozzarella in a pinch.
Cream cheese: Adds a deliciously creamy texture to you're baked gnocchi.
We also used:
- Olive oil
- Heavy cream
- Whole milk
- Fresh parsley
- Salt and pepper
For this dish we are using a 3 quart casserole dish. Start by lightly greasing your dish and setting it to the side while your oven preheats.
In a large skillet, add your onion, garlic and Italian sausage and start to cook over medium heat.
While it cooks, start breaking up the sausage with a wooden spoon into smaller bite sized pieces, until the onions are translucent and tender and the sausage is browned (about 5-6 minutes.)
Add the baby greens to your sausage mixture and cook until the greens are wilted (about 1-2 minutes.)
While the sausage is cooking, you can start preparing your gnocchi arroding to the package directions in salted boiling water.
Then add in your creamcheese, heavy cream and milk to the sausage mixture and continue to cook. The cream sauce should start to get bublly and the cream cheese should start melting into the dish (about 2-3 minutes.)
When the gnocchi is finished cooking, drain and add to your sausage mixture, making sure to coat all of the gnocchi.
Transfer the gnocchi and sauge into your casserole dish and top with cheese.
Bake until everything is hot and bubbly and the cheese is melted and lightly golden-brown.
Garnish with fresh parsley and serve. Enjoy!
We used fontina cheese. If you can't find it easily, feel free to substitute it with Gruyère, provolone, Gouda, or Emmental. They will all work perfectly in this recipe.
While we used baby power greens, you can easily substitute the greens with spinach, kale or any other of your favorite greens.
Looking for a delicious, hearty weeknight meal that won’t take all night to make? Then this baked gnocchi dish is for you! Loaded with Italian sausage, cheese, and baby greens, this dish is the perfect combination of comfort food flavors.
- 2 Tbs olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- ½ lb. Italian sausage
- Sea salt and black pepper, to taste
- 3 c. baby power greens,
- 1 16-oz. package refrigerated gnocchi
- 3 oz. cream cheese
- ½ c. heavy cream
- ½ c. whole milk
- 1 c. grated fontina
- ¼ c. fresh parsley, chopped
- Preheat oven to 400°F. Prepare a 3 quart casserole dish by lightly greasing it and set aside.
- In a large skillet, heat oil over medium heat. Add onion, garlic, and Italian sausage. Sprinkle with salt and black pepper, to taste. Cook, stirring occasionally and breaking up the sausage with a wooden spoon, until the onions are translucent are tender, and sausage is browned.
- Add greens and cook until wilted.
- While sausage is cooking, prepare gnocchi according to package instructions.
- Add in cream cheese, heavy cream, and milk to the sausage and continue cooking until the cream sauce is bubbly and the cream cheese is completely melted.
- When gnocchi is done cooking, add to the large skillet with the sausage mixture, stirring to ensure all gnocchi is goated well.
- Transfer the gnocchi and sausage into the prepared casserole dish and top with the cheese.
- Bake 15-20 minutes or until everything is hot and bubbly and the cheese is melted and is light golden-brown.
- Garnish with fresh parsley before serving. Enjoy!
This recipe calls for fontina cheese. If it is unavailable in your area,
feel free to substitute Gruyère, provolone, Gouda, or Emmental. They will all work perfectly in this recipe.
Amount Per Serving: Calories: 855Total Fat: 53gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 159mgSodium: 864mgCarbohydrates: 64gFiber: 9gSugar: 7gProtein: 33g