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.
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
- 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
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.
- 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