Creamy Italian Sausage Gnocchi Bake (One Pan)
Creamy Italian Sausage Gnocchi Bake — One Pan, 30 Minutes
This creamy Italian sausage gnocchi bake is the weeknight pasta dish your family will request every week. Pillowy gnocchi baked in a rich tomato cream sauce with Italian sausage, fresh spinach, and bubbly melted mozzarella on top. One pan, 30 minutes, dinner is done.
Why This Is a Winner
- One pan — sear, sauce, and bake in the same skillet
- No boiling gnocchi — they bake right in the sauce
- 30 minutes total including oven time
- Bubbly cheese top everyone fights over
Ingredients
- 1 lb Italian sausage, casings removed
- 1 lb shelf-stable gnocchi
- 2 cups fresh spinach
- 1 can (14 oz) crushed tomatoes
- ½ cup heavy cream
- ½ cup chicken broth
- 4 garlic cloves, minced
- 1 small onion, diced
- 1 tsp Italian seasoning
- 1½ cups shredded mozzarella
- ¼ cup grated Parmesan
- Olive oil, salt, pepper, fresh basil
How to Make It
Step 1 — Preheat oven to 400°F. Brown sausage in an oven-safe skillet 5–7 minutes. Drain excess fat.
Step 2 — Add onion (2–3 min), garlic (30 sec). Pour in tomatoes, broth, cream, Italian seasoning. Simmer.
Step 3 — Stir in dry gnocchi and spinach. Mix until coated.
Step 4 — Top with mozzarella and Parmesan. Bake 18–20 minutes until bubbly and golden. Rest 3 minutes. Top with fresh basil.
Frequently Asked Questions
Can I use frozen gnocchi?
Yes — add from frozen, increase baking time by 5 minutes.
Can I make this without cream?
Replace with whole milk or extra broth. Lighter but still good.
Best sausage for gnocchi bake?
Sweet Italian pork sausage is classic. Hot Italian adds kick. Chicken sausage for lighter option.
Can I make this ahead?
Assemble without cheese, refrigerate up to 24 hours. Add cheese and bake (add 5 minutes for cold start).
How to store leftovers?
Fridge 3 days in airtight container. Reheat at 350°F covered for 15 minutes.
Can I use a different cheese?
Fontina, provolone, or gruyère all melt beautifully.
Is it freezer friendly?
Freeze before baking. Cover tightly, freeze up to 2 months. Bake from frozen at 375°F for 35–40 minutes covered, then 10 uncovered.
Without oven-safe skillet?
Transfer to a 9×13 baking dish, top with cheese, bake the same way.
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Ingredients
-
1 pound gnocchi -
1 pound Italian sausage, casings removed -
2 cups fresh spinach, chopped -
3 cloves garlic, minced -
1 cup heavy cream -
1 cup Parmesan cheese, grated -
1 cup mozzarella cheese, shredded -
Salt and pepper to taste
Directions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Cook gnocchi according to package instructions, then set aside.
- In a skillet, cook Italian sausage until browned, then add garlic and spinach, cooking until spinach wilts.
- Stir in heavy cream, Parmesan cheese, salt, and pepper; allow mixture to simmer for a few minutes.
- Add cooked gnocchi to the skillet, stirring to combine all ingredients evenly.
- Transfer mixture to prepared baking dish and top with mozzarella cheese.
- Bake for 25-30 minutes or until cheese is bubbly and golden brown.
- Allow dish to cool slightly before serving.
Nutrition Facts
580
38
32
28
980
2
3
