this easy, cheesy baked gnocchi comes together in just about 30 minutes making it a perfect weeknight dish!
You guys know I’m always looking for easy weeknight dinners that everyone in the household can enjoy – and this one definitely ticks that box!
It’s also a one-stop shop so you really don’t have to serve much else along with it (though a side salad wouldn’t be the worst idea).
Each bite is providing you with fiber from whole grains and veggies, protein from cheese & sausage and heart-healthy fats thanks to the olive oil it’s all cooked in.
It’s hearty, delicious and the perfect change up from the usual Friday night pizza night (are we the only ones that do that?).
And perhaps best of all, it’s something everyone in the house will eat. SO MANY of you have messaged me looking for meals that can please everyone and this is certainly one of them.
And don’t worry, if you’re not a big meat eater (I’m right there with you), you can reduce the amount of chicken sausage or omit it all together to make it a full vegetarian dish.
If I’m being honest, that’s probably what I would prefer, but I know Chad and Owen will appreciate the addition of the sausage, so I went with it! It almost tastes like chicken parm!
Happy Friday to you all!
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weeknight baked gnocchi
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings (depending on size of servings) 1x
- Category: dinner
Description
this easy, cheesy baked gnocchi comes together in just about 30 minutes making it a perfect weeknight dish!
Ingredients
- 2 lbs packaged store-bought sweet potato whole wheat gnocchi (I love Gia Russa)
- 1/2 medium yellow onion, diced
- 1 shallot, minced
- 3 cloves of garlic, peeled and minced
- 4 links of Italian-style chicken sausage, casing removed & crumbled
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- Salt & pepper, to taste
- 1 pint cherry tomatoes
- 1 15 oz. can tomato sauce
- 2 tablespoons balsamic vinegar
- 1/2 – 1 cup freshly shredded parmesan cheese, plus more as desired for serving
- 1/4 cup fresh basil, chopped, plus more as desired for serving
- 1 tablespoon whole milk
- 8 ounces fresh mozzarella cheese, torn into pieces
Instructions
- Preheat oven to 400 degrees F and coat a 9×13” baking dish with cooking spray.
- Bring a large pot of water to a boil, drizzle in some olive oil (this helps prevent the pasta from sticking) and cook the gnocchi according to the package instructions. Drain and set aside.
- Heat a large non-stick skillet over medium heat with 1 teaspoon olive oil and add crumbled chicken sausages and cook until lightly browned (~10-12 minutes). Remove pan and set aside.
- Gently wipe out the skillet (being careful as it will be hot!) and add 1 – 1 1/2 tablespoons olive oil.
- Add the minced garlic, shallots and onion, stirring frequently and cooking until just tender (~3 minutes).
- Stir in the tomato paste, salt, pepper and Italian seasoning, cooking for ~30 seconds more.
- Add the cherry tomatoes, tomato sauce and balsamic vinegar.
- Bring the sauce to a simmer and, stirring occasionally, cook for about 5-7 minutes to allow it to thicken slightly. Remove from the heat and stir in basil, whole milk, chicken sausage and cooked gnocchi.
- Add shredded parmesan and toss to combine.
- Add about half of the gnocchi mixture to your prepared baking dish and top with ~1/2 the torn mozzarella.
- Add the remaining gnocchi mixture and top with the remaining mozzarella cheese.
- Place in the oven and cook for ~10 minutes or until cheese is melted and bubbly. If you want to brown the cheese, you can place it under the broiler for a minute or two (just watch carefully because it can brown up quickly!).
- Remove from your oven and allow it to rest for 5-7 minutes.
- Top with additional freshly chopped basil and parmesan and enjoy!
Notes
- You can easily omit the sausage from this dish to keep it vegetarian.
- Gnocchi will keep in an airtight container in the fridge for up to 3 days.
Keywords: gnocchi, pasta, weeknight, dinner, quick, easy
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