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Easy Baked Gnocchi
Easy baked gnocchi recipe makes tender, saucy gnocchi with almost no prep!
Course
Main Course
Cuisine
Italian
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
servings
Calories
351
kcal
Author
Kate @ I Heart Eating
Equipment
Large oven-proof skillet
Ingredients
1
pound
ground Italian sausage
4
cloves
garlic
minced
⅓
cup
dry red wine
2-16
ounce
packages gnocchi
24
ounce
jar marinara sauce
1
tablespoon
Italian seasoning
¼
cup
heavy cream
8
ounces
grated whole-milk mozzarella
Instructions
Preheat oven to 400°F.
Brown the Italian sausage in a large oven-proof skillet over medium heat until browned, about 4-5 minutes.
Add the garlic, and cook, stirring constantly, for 1 minute.
Pour in the red wine, and scrape up any browned bits from the bottom of the pan.
Stir in the gnocchi, marinara, Italian seasoning, and cream.
Sprinkle the grated mozzarella cheese over the top.
Bake for 25-30 minutes, or until the sauce is hot and bubbly and the gnocchi is tender.
Notes
Italian sausage:
I use mild ground Italian sausage. Hot Italian sausage would also work.
Garlic:
If you love garlic, feel free to add in an additional clove.
Red wine:
If you'd prefer not to use alcohol, beef broth can be used in place of the wine.
Gnocchi:
I use shelf-stable packages of potato gnocchi.
Marinara:
Use a good-quality marinara sauce that you love the flavor of.
Heavy cream:
The cream adds a bit of silkiness to the sauce, and it also helps to cut the acidity in the sauce.
Mozzarella:
I like using whole-milk mozzarella because it is a bit creamier. Feel free to use part-skim mozzarella if you prefer.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
351
kcal
|
Carbohydrates:
9
g
|
Protein:
16
g
|
Fat:
27
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
74
mg
|
Sodium:
1022
mg
|
Potassium:
439
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
680
IU
|
Vitamin C:
8
mg
|
Calcium:
184
mg
|
Iron:
2
mg