Ingredients:
• 1 pound potato gnocchi (packaged, uncooked)
• ½ pound Italian sausage, casings removed (use turkey sausage if available)
• 1 large onion, finely diced
• 1–2 tablespoons extra‑virgin olive oil
• 3–4 cloves garlic, minced or pressed
• 2 cups marinara sauce (jarred or homemade)
• Fresh basil leaves, roughly torn or sliced
• 1–1½ cups shredded mozzarella cheese
• ¼–½ cup grated Parmesan or similar hard cheese
• Salt and freshly ground black pepper to taste
Servings: 6 – 8
Prep Time: about 15 minutes
Cook Time: about 35 – 45 minutes
Total Time: about 50 – 60 minutes
Detailed Description
This baked gnocchi dish brings together tender potato dumplings with the rich, savory flavor of Italian sausage in a hearty, bubbling tomato sauce. Soft, chew‑worthy gnocchi absorb the savory notes of garlic, onion, and basil while baking under a blanket of melted mozzarella and Parmesan. Rather than boiling the gnocchi first, they are mixed directly into the sauce so that as they bake, they finish cooking and soak up every bit of flavor.
The combination of creamy cheese, robust tomato sauce, and seasoned sausage makes this a comforting centerpiece for dinner any night of the week. The dish is satisfying on its own but also pairs nicely with a simple green salad or garlic‑crusted bread to scoop up the last bits of sauce.
Instructions
1. Preheat the Oven and Prepare Bakeware
Start by preheating your oven to a moderate 180 °C (about 350 °F). Choose a deep baking dish or an oven‑safe skillet that will hold all of the ingredients comfortably. Lightly grease the dish with a bit of olive oil to help prevent sticking once the sauce and gnocchi are added.
2. Brown the Sausage
Heat a large skillet over medium heat. Add the Italian sausage (or substitute turkey sausage) once the pan is warm. Use a wooden spoon or spatula to break the sausage apart as it cooks. You want the sausage pieces to be small and evenly browned rather than large chunks. Continue to cook for 6–8 minutes, stirring frequently, until there’s no pink left and the meat has taken on a rich, browned color.
3. Sauté the Aromatics
With the sausage cooked through, push the meat to one side of the pan and drizzle in the olive oil if the pan seems dry. Add the finely diced onion to the hot pan. Cook the onion slowly, stirring often, until the pieces are soft and translucent — this usually takes about 4–5 minutes. As the onions soften, they release a subtle sweetness that deepens the overall flavor of the dish.
4. Add Garlic
Once the onion is soft, add the minced garlic to the pan. Garlic cooks quickly and should be added last among the aromatics to avoid burning. Stir constantly for about 1 minute, just until the garlic is fragrant and lightly golden. At this point, you can season with a pinch of salt and freshly cracked black pepper to taste.
5. Stir in the Sauce
Pour the marinara sauce into the skillet with the sausage, onion, and garlic. Use your spoon to gently scrape any flavorful bits off the bottom of the pan and incorporate them into the sauce. As the sauce heats through, its acidity and herbs will mingle with the savory meat, creating a deeply satisfying base for your baked gnocchi.
6. Add Gnocchi and Fresh Basil
Once the sauce is smooth and beginning to warm through, add the uncooked potato gnocchi. Stir gently to make sure each gnocchi piece is coated with the sauce. The gnocchi will absorb flavor and finish cooking as it bakes. Tear or roughly slice the fresh basil leaves and fold them through the mixture for bursts of aromatic freshness throughout the dish.
7. Add Cheese Before Baking
Sprinkle the grated Parmesan evenly over the top of the gnocchi and sauce. Then pile the shredded mozzarella over the Parmesan, covering as much of the surface as possible. The layers of cheese will melt into a bubbly, lightly browned crust that locks in moisture and flavor.
8. Bake Until Bubbling and Golden
Place the skillet or baking dish in the preheated oven. Bake uncovered for 30–35 minutes, or until the sauce is bubbling around the edges and the top layer of cheese is melted and just beginning to turn golden. If you’d like an extra crispy cheese topping, you can broil for an additional 2–3 minutes at the end — just watch it closely so it doesn’t burn.
9. Rest and Serve
Remove the dish carefully from the oven and let it rest for 5–10 minutes. This allows the sauce to settle and makes serving a bit easier. Garnish with a few extra fresh basil leaves if you like. Then serve portions while hot, spooning gnocchi, sausage, and molten cheese onto each plate.
Notes & Tips
• If you prefer leaner meat, you can substitute ground turkey or chicken sausage instead of Italian sausage — just be aware this will slightly lighten the flavor profile.
• Use high‑quality mozzarella and freshly grated Parmesan for the best melting and richest taste.
• Letting the finished dish rest outside the oven makes it easier to serve and prevents burns from overly hot sauce.