Creamy Italian Sausage Gnocchi Bake

Creamy Italian Sausage Gnocchi Bake

Recipe by 

Ariane Downey

Serves 6

30 minutes

A comforting family friendly weeknight bake that is quick to prepare and delivers on flavour. One pan and no chopping involved! Little ones may find the mascarpone quite rich, feel free to substitute with a couple of handfuls of grated mozzarella instead. Perfect with a fresh green salad and some crusty bread for mopping up all the delicious sauce.

Ingredients:

  • 1 teaspoon olive oil
  • 450 grams italian sausage meat
  • 1 teaspoon dried Italian herbs
  • 2 x 340 gram jars tomato and basil pasta sauce
  • 1 x concentrated chicken stock pot
  • 1.5 cups water (can sub stock pot + water with 1.5 cups liquid chicken stock)
  • 2 x 500g packs fresh potato gnocchi
  • 120 grams baby spinach
  • 250g mascarpone
  • ½ cup grated parmesan cheese
  • Handful fresh basil, torn
  • Salt and pepper to taste

Method:

  1. Preheat fan grill to maximum setting. Heat a large oven proof pan over high heat. Add olive oil and sausage meat. Cook until golden brown, breaking up meat as it cooks.

  2. Add dried italian herbs and stir for 1 minute.

  3. Reduce heat to low. Add pasta sauce, stock pot, water, salt and pepper. Bring to a simmer, cook for around 2-3 minutes.

  4. Add gnocchi to pan, stir until coated in the sauce. Bring back to a simmer and cook for around 5 minutes until sauce thickens slightly and gnocchi starts to look plump. Stir occasionally.

  5. Stir in baby spinach and cook until wilted. Turn off the heat.

  6. Dollop mascarpone cheese over gnocchi, spacing evenly. Generously sprinkle with grated parmesan. Place pan under the grill until bubbling and golden. Watch carefully to make sure it doesn’t burn.

  7. Remove pan from grill and allow to sit for around 5 minutes. Sprinkle with torn basil to serve.

 

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