Description
This Tuscan Sausage Gnocchi is a rich and creamy Italian-inspired dish featuring tender gnocchi cooked in a flavorful sauce of mild Italian sausage, sun-dried tomatoes, garlic, and fresh spinach, all topped with melted mozzarella and parmesan cheeses. Baked to bubbly perfection, this comforting casserole is perfect for a family dinner or entertaining guests.
Ingredients
Scale
Sausage and Aromatics
- 1 pound mild Italian sausage
- 1 medium shallot, diced (about ¼ cup)
- ¼ cup sun-dried tomatoes, softened in hot water and chopped
- 1 teaspoon garlic, minced
Spices and Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Liquids and Dairy
- 1 ½ cups (357 g) heavy whipping cream
- 1 cup (240 g) chicken broth
- 1 cup (100 g) parmesan cheese, freshly grated
- 2 cups (226 g) mozzarella cheese, shredded
Vegetables and Gnocchi
- 2 cups (298 g) cherry tomatoes, halved
- 2 packages (16 ounces each) potato gnocchi, uncooked
- 1 cup (30 g) fresh spinach
Garnish
- Chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole later.
- Cook Sausage: In a large oven-safe skillet over medium heat, add the mild Italian sausage. Cook, stirring occasionally until the sausage is fully browned and no longer pink, about 5 to 8 minutes.
- Sauté Shallots and Sun-Dried Tomatoes: Add the diced shallots and softened, chopped sun-dried tomatoes to the skillet. Cook until the shallots are softened, approximately 1 to 2 minutes. Then add the minced garlic and cook for an additional minute to release the aroma.
- Add Spices and Tomato Paste: Stir in the tomato paste, dried oregano, paprika, garlic powder, kosher salt, and black pepper. Combine all ingredients thoroughly to develop the base sauce flavors.
- Add Cream and Broth: Pour in the heavy whipping cream and chicken broth. Stir well to incorporate the liquid base smoothly with the sausage and seasonings.
- Add Tomatoes and Parmesan: Mix in the halved cherry tomatoes and freshly grated parmesan cheese. Reduce the heat to low and simmer gently until the cheese has melted and the sauce thickens slightly.
- Incorporate Gnocchi and Spinach: Add the uncooked potato gnocchi and fresh spinach to the skillet. Stir everything together carefully so the gnocchi are evenly coated and the spinach begins to wilt.
- Top with Mozzarella: Remove the skillet from heat. Evenly sprinkle the shredded mozzarella cheese over the top of the gnocchi mixture.
- Bake the Casserole: Place the oven-safe skillet in the preheated oven and bake for 15 to 20 minutes. Bake until the mozzarella melts, turns golden brown, and the sauce is bubbling around the edges.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm for a delicious, hearty meal.
Notes
- Use an oven-safe skillet or transfer the mixture to a baking dish before adding mozzarella and baking.
- For a spicy kick, substitute mild Italian sausage with spicy Italian sausage.
- Gnocchi can be homemade or store-bought; no need to pre-cook before adding to the sauce.
- If you don’t have fresh spinach, baby kale can be used as a substitute.
- Make sure to soften sun-dried tomatoes in hot water for easier chopping and better texture.
- Serve with a side of garlic bread or a crisp green salad for a complete meal.
