Baked Gnocchi with Sausage & Baby Greens

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!)

Jump to:

• Ingredients
• Instructions
• Substitutions
• Recipe

Ingredients

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
• Onions
• Garlic
• Heavy cream
• Whole milk
• Fresh parsley
• Salt and pepper

Instructions

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!

Substitutions

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.