Description
A comforting and cheesy baked gnocchi casserole layered with Italian sausage, fresh spinach, cherry tomatoes, and a creamy marinara sauce, topped with mozzarella and Parmesan cheese, perfect for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) potato gnocchi
- 1 lb (450g) Italian sausage, casings removed (optional)
- 1 cup (240ml) marinara sauce
- 1 cup (240ml) heavy cream
- 2 cups (200g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 cup (150g) cherry tomatoes, halved
- 2 cups (60g) fresh spinach
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 cup (10g) fresh basil leaves, torn
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Gnocchi: If using frozen gnocchi, give them a quick boil according to package instructions. Shelf-stable gnocchi can be used as is.
- Sauté Garlic and Sausage: Heat olive oil in a large oven-safe skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the sausage and cook until browned. Remove and set aside.
- Prepare Sauce: Using the same skillet, mix the marinara sauce with heavy cream and dried oregano to create a creamy base.
- Layer Casserole: Begin layering by adding a portion of the sauce mixture, then gnocchi, spinach, halved cherry tomatoes, cooked sausage, and a sprinkle of mozzarella and Parmesan cheese. Repeat layers until all ingredients are used or the skillet is full.
- Top with Cheese: Finish the top layer with a generous amount of shredded mozzarella and grated Parmesan cheese.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and golden brown. Optionally broil for an additional 2-3 minutes to crisp the top.
- Garnish: Remove from oven and sprinkle fresh torn basil leaves over the casserole before serving.
- Rest: Let the casserole rest for 5-10 minutes to set and develop the best consistency before serving.
Notes
- You can substitute Italian sausage with a vegetarian sausage or omit it for a vegetarian version.
- Fresh spinach can be replaced with kale or Swiss chard if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Ensure to use an oven-safe skillet or transfer the casserole to a baking dish if your skillet is not oven-safe.
- Broiling at the end enhances the cheese crust for an even more appetizing finish.
