Italian Gnocchi Bake
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.
- 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
- *I didn't actually have Italian Seasoning (what? No!) so I just did a teaspoon or so of each: Rosemary, Oregano, Basil and Thyme.
- **I actually used 4 ounces and it was toooo much.
- Adjust rack to top position and heat broiler to high.
- Bring a medium pot of salted water to a boil.
- Halve, peel, and finely chop onion.
- Peel and finely chop garlic.
- If your sausage has casings remove them.
- If you aren't using an ovenproof skillet, prep a large baking pan with cooking spray.
- Heat a large skillet (ovenproof, if you got it, otherwise see above) over medium-high heat.
- 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.
- Add garlic to pan and cook until the meat is all cooked. Probably will take 8 minutes or so.
- 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.
- 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.
- 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.
- 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.
- 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!