Alfredo Italian Sausage Gnocchi Bake

• 1 pound gnocchi
• 12 ounces Italian sausage, casings removed
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons butter
• 2 tablespoons grated Parmesan cheese for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions; drain and set aside.
3. 3 In a large skillet, cook Italian sausage until browned; drain excess fat.
4. 4 In a saucepan, heat heavy cream, Parmesan, garlic, basil, and oregano; simmer until slightly thickened.
5. 5 Combine cooked gnocchi, sausage, and alfredo sauce in a greased 9x13 inch baking dish.
6. 6 In a small pan, melt butter and toss with breadcrumbs; sprinkle over the top with mozzarella and Parmesan cheese.
7. 7 Bake for 25-30 minutes until bubbly and top is golden brown.

Equipment

• 9x13 inch baking dish
• skillet
• saucepan

Variations

• Substitute chicken sausage for a lighter option.
• Add sun-dried tomatoes for a tangy twist.

Substitutions

• If you don't have heavy cream, substitute with half-and-half for a lighter sauce.
• Use panko breadcrumbs for an extra crispy topping.

Pairings

• Steamed broccoli
• Roasted zucchini

Nutrition

Tips

• For extra flavor, toast the breadcrumbs in the oven before adding to the top.
• Feel free to add sautéed spinach or bell peppers for extra veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncovered for another 15 minutes.

Serving Suggestions

• Serve with a crisp green salad and garlic bread.
• Pair with a glass of red wine for a cozy dinner.

FAQ