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This started out as an Every Plate recipe (one I did not order) and since they mask all the ingredient amounts I just guessed. I ended up changing a ton of things so it's mine now.
Servings: 4
  • 1 Yellow Onion
  • 1 can tomato sauce (15 ounces)
  • 4 cloves Garlic
  • 1 pound Pork Sausage
  • 2 tablespoons Italian Seasoning*
  • 2 ounces Cream Cheese, softened**
  • 17 ounces premade Gnocchi
  • 1 cup Shredded Mozzarella
  • ⅛ cup Parmesan cheese
  • Freshly ground pepper for serving
  1. *I didn't actually have Italian Seasoning (what? No!) so I just did a teaspoon or so of each: Rosemary, Oregano, Basil and Thyme.
  2. **I actually used 4 ounces and it was toooo much.
  3. Prep:
  4. Adjust rack to top position and heat broiler to high.
  5. Bring a medium pot of salted water to a boil.
  6. Halve, peel, and finely chop onion.
  7. Peel and finely chop garlic.
  8. If your sausage has casings remove them.
  9. If you aren't using an ovenproof skillet, prep a large baking pan with cooking spray.
  10. Begin:
  11. Heat a large skillet (ovenproof, if you got it, otherwise see above) over medium-high heat.
  12. Add the sausage and break it up as it browns. Once the pieces are the size you want, add onion and cook, stirring, until softened, 4-5 minutes.
  13. Add garlic to pan and cook until the meat is all cooked. Probably will take 8 minutes or so.
  14. Stir in tomato sauce and Italian Seasoning. Cook, stirring, until sauce is thickened a little and garlic is no longer raw. 5-7 minutes. If you're not using spicy sausage you might want to add some red pepper flakes or cayenne at this point.
  15. Check your water, if it's boiling, carefully add gnocchi to pot. Try to break up the pieces in case they're stuck together from shipping. Cook, stirring occasionally, until tender, 3-4 minutes. Drain the gnocchi in a colander, reserving the pasta water in case you need it.
  16. Check the sauce. Add the cream cheese and stir until thoroughly combined. Add cooked gnocchi; stir to coat. If sauce is too thick, add a splash or two of remaining pasta cooking water.
  17. Taste and season gnocchi mixture with salt and pepper. (If your pan isn’t ovenproof, transfer mixture to a baking dish now.) Evenly sprinkle with mozzarella. Broil on top rack until cheese is browned and sauce is bubbly, 2-3 minutes.
  18. Serve, you could sprinkle some cut basil on top if you have it (I didn't).
  • I made this June 16, 2020. It was very rich, I used way too much cream cheese. A couple of tablespoons would be fine. I used bulk sausage and it was damn spicy!