Creamy Tomato Italian Sausage Gnocchi Bake

• 1 pound gnocchi
• 12 ounces Italian sausage, casing removed
• 1 can (28 ounces) crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt to taste
• Fresh basil leaves for garnish (optional)

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, heat olive oil over medium heat. Add Italian sausage and cook until browned.
4. 4 Stir in garlic, crushed tomatoes, basil, oregano, red pepper flakes, and salt. Simmer for 10 minutes.
5. 5 Stir in heavy cream and simmer for another 5 minutes until slightly thickened.
6. 6 Combine gnocchi and sauce in a greased baking dish. Top with mozzarella and Parmesan cheese.
7. 7 Bake for 20 minutes or until cheese is bubbly and golden.
8. 8 Garnish with fresh basil leaves before serving, if desired.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

• Add spinach or mushrooms to the sauce for extra veggies.
• Substitute chicken sausage for a leaner option.

Substitutions

• If Italian sausage is unavailable, use ground turkey with Italian seasoning.
• Substitute ricotta salata for Parmesan if desired.

Pairings

• Serve with a glass of Chianti or Pinot Noir.
• A garlic bread would complement this dish beautifully.

Nutrition

Tips

• For a richer flavor, toast the dried herbs in a dry pan for 30 seconds before adding to the sauce.
• Use whole milk instead of heavy cream for a lighter option.

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 uncover and bake an additional 10 minutes.

Serving Suggestions

• Pair with a simple green salad or roasted vegetables.
• A crusty baguette on the side would be delightful.

FAQ