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Sausage and Mushroom Baked Gnocchi

Katie Clack
This baked gnocchi dish delivers big flavor in just 30 minutes! Sausage and mushrooms paired with little pillows of gnocchi make for a hearty meal while marinara and a swirl of pesto create a rich sauce.
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Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 lb fresh gnocchi
  • 1/2 lb sausage, sliced into rounds
  • 1 1/2 cups sliced cremini mushrooms
  • 1/2 yellow onion, diced
  • 3 tbsp avocado oil or other high heat oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 4 cloves garlic, minced
  • 5 cups fresh spinach
  • 2 cups marinara sauce
  • 1/4 cup pesto
  • 1/2 ball of mozzarella, about 4 oz or 6 big slices
  • 2 tbsp sliced basil for garnish

Instructions
 

  • Preheat oven to 400 degrees.
  • Bring a pot of salted water to a boil. Cook the gnocchi for 3-5 minutes or until they start to float to the surface. Drain well and rinse lightly with water to keep from clumping together.
  • In the meantime in a deep skillet, heat 3 tbsp of avocado oil over medium heat. Add the sliced sausage, mushrooms and onion to the pan and cook until sausage starts to brown and mushrooms and onion soften, about 5-7 minutes.
  • Add kosher salt, pepper and red pepper flakes to the sausage mixture. Add the minced garlic and saute until fragrant, about 1 minute.
  • Add your spinach and cook until soft, about 1 minute longer. Then add your cooked gnocchi and marinara sauce and stir to combine. Add a swirl or blobs of pesto to the top and then top with your sliced marinara.
  • Bake in the 400 degree oven for 10-12 minutes or until the sauce is bubbling and the cheese is melted. Serve hot.

Notes

  • If you're not using fresh gnocchi, cook according to the directions on the packaging.
  • You can substitute shredded mozzarella for sliced.
Keyword gnocchi, skillet, pasta, sausage, mushroom, italian
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