Easy Baked Gnocchi Recipe

Cheesy Baked Gnocchi is an easy weeknight recipe with Italian Sausage, onion, mushrooms, spinach, and mozzarella cheese, all baked in one ovenproof skillet.

Course main meal pasta

Cuisine Italian American

Keyword baked gnocchi, baked gnocchi dishes, baked gnocchi recipe, can you bake gnocchi, can you bake gnocchi in the oven, gnocchi bake, how long to bake gnocchi, how to bake gnocchi

Prep Time 10

Cook Time 35

Servings servings

Calories 503kcal

Author Beth Pierce

Ingredients

4 tablespoons butter divided
1 lb ground Italian sausage
½ medium yellow onion chopped
8 ounces mushrooms sliced
4 ounces fresh spinach
1 teaspoon Italian seasoning
2 cloves garlic minced
24 ounces refrigerated skillet gnocchi
24 ounces marinara or tomato sauce
Kosher salt and fresh ground black pepper
2 cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley or basil

Instructions

Preheat oven to 400 degrees.
Melt 2 tablespoons of butter in a large ovenproof skillet over medium heat. Add the sausage and break it up with a spoon or spatula. Cook for a few minutes or until the sausage starts to brown.
Add the onions and mushrooms to the skillet, cooking until the onions are soft, the mushrooms are browned, and the Italian sausage is cooked through and no longer pink.
Reduce the heat to low and add the spinach in several increments, cooking until wilted. Add the Italian Seasoning and garlic, cooking for 1 minute while stirring constantly. Remove the cooked sausage and veggies to a large plate.
Melt the remaining butter in the skillet over medium heat. Add the gnocchi and cook for several minutes, flipping to brown lightly on both sides. Add the cooked sausage and veggies back to the skillet.
Stir in the marinara and season with salt and pepper to taste. Top with the shredded mozzarella. Bake uncovered for about 22-25 minutes or until the cheese is melted and the casserole is heated through. Top with chopped fresh parsley or basil.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
To freeze, first fully cool. Then store in a sturdy freezer-safe airtight container for up to 2 months. Thaw in the fridge overnight.

Nutrition