Pesto Italian Sausage Gnocchi Bake

• 12 oz gnocchi
• 1 lb Italian sausage (sweet or hot)
• 1 cup marinara sauce
• 1/2 cup prepared basil pesto
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Olive oil for cooking

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package directions; drain and set aside.
3. 3 In a large skillet, cook Italian sausage over medium heat until browned; drain if necessary.
4. 4 Add garlic and red pepper flakes to the skillet with sausage, cooking for another minute.
5. 5 Stir in marinara sauce and pesto; simmer for 5 minutes.
6. 6 Combine cooked gnocchi and sauce mixture in a baking dish.
7. 7 Top with mozzarella and Parmesan cheeses.
8. 8 Bake for 20-25 minutes or until cheese is bubbly and golden.
9. 9 Garnish with fresh basil before serving.

Equipment

• Large skillet
• Baking dish

Variations

• Add cooked broccoli florets for extra veggies.
• Top with toasted pine nuts for added crunch.

Substitutions

• Use gluten-free gnocchi for a gluten-free option.
• Substitute pesto with a spinach and feta sauce for a different flavor profile.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For a vegetarian option, substitute the sausage with roasted bell peppers and zucchini.
• Leftovers keep well for up to 3 days in the fridge.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven until hot.

Serving Suggestions

• Pair with a crisp green salad or garlic bread for a complete meal.

FAQ