Gnocchi Casserole
Indulge in the ultimate comfort food with this rich and creamy Gnocchi Casserole, a hearty dish that combines tender potato gnocchi, savory Italian sausage, and a luscious tomato-cream sauce all baked to bubbling perfection. Topped with a golden layer of melted mozzarella and Parmesan cheese, this casserole is a crowd-pleaser that’s perfect for cozy family dinners or special gatherings. With aromatic garlic, onions, and a blend of Italian herbs infusing every bite, this one-pan recipe is as flavorful as it is easy to prepare. Ready in just under an hour, this baked gnocchi dish is finished with fresh basil for a burst of freshness—ideal for pairing with a crisp side salad or crusty garlic bread. Whether you’re craving comfort or looking to impress guests, this cheesy gnocchi bake is guaranteed to deliver.
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Recipe Information
Ingredients
- 500 g Potato gnocchi
- 2 tbsp Olive oil
- 2 Garlic cloves (minced)
- 1 Yellow onion (diced)
- 250 g Ground Italian sausage
- 400 g Crushed tomatoes (canned)
- 2 tbsp Tomato paste
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red chili flakes
- 100 ml Heavy cream
- 200 g Mozzarella cheese (shredded)
- 50 g Parmesan cheese (grated)
- 5 pieces Fresh basil leaves (for garnish)
Instructions
Preheat your oven to 200°C (400°F). Grease a medium-sized baking dish and set it aside.
Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté until fragrant and softened, about 3-4 minutes.
Add the ground Italian sausage to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, pepper, and red chili flakes. Simmer the sauce for 8-10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes until the sauce is creamy and well combined.
Add the cooked gnocchi to the skillet with the sauce and toss gently to coat the gnocchi evenly.
Transfer the gnocchi and sauce mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese and grated Parmesan evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown on top.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 8197 mg | 356% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 28.2 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1905 mg | 147% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2984 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
