Sausage Gnocchi Casserole (Print Version)
# Ingredients:
→ Pasta & Base
01 -
1 pound (450g) of potato gnocchi - whether they're frozen or shelf-stable, both are great choices.
02 -
1 pound (450g) of Italian sausage, casings removed - totally optional but full of flavor.
→ Creamy Sauce
03 -
1 cup (240ml) of creamy heavy cream.
04 -
1 cup (240ml) of marinara sauce - pick your favorite one!
→ Cheese Heaven
05 -
2 cups (200g) of shredded mozzarella for that melty goodness.
06 -
1/2 cup (50g) of freshly grated Parmesan cheese.
→ Fresh Add-Ins
07 -
1 teaspoon of dried oregano.
08 -
2 cups (60g) of fresh baby spinach.
09 -
1 cup (150g) of cherry tomatoes, sliced in half.
10 -
3 garlic cloves, finely chopped.
11 -
1/4 cup (10g) of tender basil leaves, roughly torn.
12 -
A couple of tablespoons of olive oil - go for a high-quality one.
13 -
A dash of salt and a grind of black pepper to season.
# Instructions:
01 -
Preheat your oven to 375°F (190°C). If your gnocchi's frozen, cook them as directed. Shelf-stable ones? They're ready to go!
02 -
In a big, oven-safe pan, warm up some olive oil. Add garlic and cook until it smells amazing (about one minute). Got sausage? Brown it now, then set aside when it's done.
03 -
Using the same pan, mix heavy cream with marinara sauce. Toss in the oregano for an extra kick of aroma.
04 -
Spread a bit of your sauce first. Then layer your gnocchi, baby spinach, halved tomatoes, cooked sausage, and a good sprinkle of mozzarella and Parmesan. Keep layering 'til you're out of ingredients or the pan's full. Finish up with a generous amount of cheese on top.
05 -
Pop the dish into the oven for about 20-25 minutes so it's bubbly and browned. Craving a super-crispy top? Broil it for 2-3 minutes. Let it rest 5-10 minutes, then throw on some fresh basil before serving.
# Notes:
01 -
Want a meat-free version? Skip the sausage, and it's still fantastic.
02 -
Have leftovers? They're perfect for reheating and taste just as good.
03 -
Hold off serving during the resting time to let it all settle nicely.