Baked Gnocchi with Sausage & Spinach | One Pan Quick Dinner
Baked Gnocchi with Sausage and Spinach is cozy, family-friendly comfort food in one skillet and ready in 45 minutes. Tender gnocchi, Italian sausage, and spinach bake together in a rich tomato sauce under a layer of bubbly mozzarella for a weeknight dinner that tastes special with minimal effort.
Equipment
- Large Oven-Safe Skillet or Dutch Oven (12-inch cast iron, enameled cast iron, or stainless steel) OR regular skillet plus 9x13-inch baking dish
- Wooden Spoon or Spatula for breaking up sausage and stirring
- Chef's Knife and Cutting Board for prepping vegetables
- Measuring cups and spoons
- Garlic Press or Microplane (optional, for garlic)
- Cheese grater
Ingredients
- 2 16 ounce packages potato gnocchi
- 1 pound mild Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced or pressed
- 8 ounces fresh spinach, roughly chopped
- 28 ounce can whole peeled tomatoes, crushed or pureed *or use your favorite jarred marinara sauce
- 1 cup water or chicken stock
- 8 ounces mozzerella cheese, shredded
- 1 cup ricotta cheese recommend whole milk
- ⅓ cup parmesan cheese, grated
- 1 ½ teaspoons Italian seasoning
- salt & black pepper, to taste
- ½ teaspoon crushed red pepper flakes optional for heat
Instructions
- Step 1: Preheat Oven, Cook Sausage, Aromatics & Spinach: Preheat your oven to 375°F. This high temperature ensures the cheese gets beautifully golden and bubbly on top while the gnocchi cooks through perfectly. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon into bite-sized crumbles. Cook for 6-8 minutes until browned and cooked through with crispy edges. The caramelization here is key for flavor, so don't rush this step. Reduce to medium heat and add the diced onion to the pan with the sausage and cook for 3-4 minutes until softened and translucent. Add the minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes (if using), and cook for another 30 seconds until fragrant. Don't let the garlic burn.
- Step 2: Build the Sauce: Pour in the crushed tomatoes or tomato sauce and water, stirring to combine all the ingredients. Bring the mixture to a gentle simmer for 5 minutes.
- Step 3: Add Gnocchi & Basil: Add the gnocchi directly to the sauce (no need to pre-cook!) and stir gently to coat each piece. Sprinkle ribbons of basil over the pasta and sauce.
- Step 4: Add the Cheese: Remove the pan from the heat. Using a 1.5 tablespoon cookie scoop or a spoon, dollop in ricotta cheese, dispersing it evenly around the skillet. Then sprinkle the mozzarella cheese, then the parmesan in an even lay over the top of the gnocchi mixture, covering as much surface area as possible for maximum melty, cheesy goodness.
- Step 5: Bake, Rest & Serve Hot: Transfer the skillet to your preheated oven and bake for 30 minutes, until the cheese is melted, golden, and bubbly, and the gnocchi are tender. If you want extra browning on top, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning. (*I put my skillet on top of a baking sheet lined with aluminum foil for easy clean up, just in case the skillet bubbles over.) Remove from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh basil and additional Parmesan if desired. Serve hot and enjoy!
Notes
Storage Instructions
- Refrigerator: Store leftover baked gnocchi in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue to absorb sauce as it sits, so it may be a bit thicker when reheated.
- Freezing: This dish can be frozen, though the gnocchi texture changes slightly (they become a bit softer). Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave with a splash of water or chicken stock to loosen the sauce. For larger portions, reheat in a 350°F oven covered with foil for 15-20 minutes, then uncovered for 5 minutes to crisp the cheese. You can also reheat on the stovetop over low heat with a little extra water or chicken stock.
- Make-Ahead Tips: You can prepare the entire dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding a few extra minutes to the baking time if needed.
Tips for Perfect Baked Gnocchi
- Don't boil the gnocchi first. They cook perfectly in the sauce and absorb flavor.
- Make sure your skillet or dish can go from stovetop to oven. Cast iron skillets, enameled Dutch ovens, or oven-safe stainless steel pans work perfectly.
- Use freshly grated cheese for the best melt and flavor.
- Add a pinch of crushed red pepper flakes for gentle heat.
- The sauce should be slightly thinner than you want the final dish to be. That's why I've added the water to this recipe. The gnocchi will absorb some liquid as they bake, naturally thickening everything.
- If you broil for extra color, don't walk away! Cheese can go from perfectly golden to burnt in seconds.
- Those few minutes of resting time after baking allow the sauce to set up slightly and make serving much easier and neater.
Nutrition
Calories: 504kcalCarbohydrates: 65gProtein: 22gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 51mgSodium: 788mgPotassium: 794mgFiber: 8gSugar: 10g
Nutrition Facts
Baked Gnocchi with Sausage & Spinach | One Pan Quick Dinner
Amount per Serving
Calories
504
% Daily Value*
Fat
18
g
28
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
51
mg
17
%
Sodium
788
mg
34
%
Potassium
794
mg
23
%
Carbohydrates
65
g
22
%
Fiber
8
g
33
%
Sugar
10
g
11
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag us on Instagram!