Baked Gnocchi with Sausage and Tomato Cream

• 1 lb Italian sausage, casing removed
• 16 oz package gnocchi
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp fresh basil, chopped (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions, then drain and set aside.
3. 3 In a large skillet, cook sausage over medium heat until browned; drain excess fat.
4. 4 Add garlic to the skillet and cook for 1 minute. Stir in crushed tomatoes, heavy cream, oregano, and basil. Season with salt and pepper.
5. 5 Simmer sauce for 10 minutes, stirring occasionally.
6. 6 Combine cooked gnocchi and sausage sauce in a greased baking dish.
7. 7 Top with Parmesan cheese and breadcrumbs.
8. 8 Bake for 20-25 minutes, until bubbly and golden brown.
9. 9 Garnish with fresh basil before serving, if desired.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

• Add sun-dried tomatoes for a tangy twist.
• Use turkey sausage for a leaner option.

Substitutions

• Substitute crushed tomatoes with marinara sauce.
• Use panko breadcrumbs for a crunchier topping.

Pairings

• Steamed green beans
• Garlic bread

Nutrition

Tips

• For extra flavor, sauté the gnocchi in a bit of olive oil before combining with the sauce.
• Experiment with adding spinach or mushrooms for a veggie boost.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.

Serving Suggestions

• Serve with a side salad of arugula and cherry tomatoes.
• Pair with a crisp white wine like Pinot Grigio.

FAQ