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Sausage and Spinach Gnocchi Bake is a quick and easy recipe that comes together in under an hour. It’s full of sautéed spinach and sausage with a delicious marinara sauce and topped with fresh mozzarella! Best part, this recipe comes together in under an hour. You have to try this recipe!
Love this Sausage and Spinach Gnocchi Bake? Then you’ll definitely want to try this One Pot Creamy Tomato Pasta and serve with steakhouse creamed spinach!
Sausage and spinach gnocchi bake
This sausage and spinach gnocchi is one of my new favorite recipes. If you’re looking for a delicious weeknight meal that’s super easy to make, you’ve found your match. From the cheesy baked mozzarella to the chewy gnocchi, this dish leaves your tastebuds doing a happy dance. Not to mention, the ground sausage add so much flavor to this meal, it’s truly out of this world!
What I love about this recipe is how easily everything comes together. From the simple ingredients to the robust flavors, this is not a recipe that you want to miss. When you’re finished with this recipe, make my chicken alfredo lasagna next!
what ingredients do I need?
This Sausage and Spinach Gnocchi Bake calls for 2 pounds of ground sausage, Italian seasoning, fresh spinach, whole peeled tomatoes, potato gnocchi, freshly chopped garlic, and a little marinara. I also added some freshly cut mozzarella on top for presentation and flavor. It’s like the cherry on top, except it’s cheese 🙂
Simple, wholesome ingredients. You can’t go wrong!
how do you make sausage and spinach gnocchi bake?
Start by preheating your oven to 400 degrees. Then cook the sausage thoroughly in a large pot. Add in the chopped garlic, Italian seasoning, salt, pepper, sand spinach. Let the spinach cook down and add the canned peeled tomatoes and marinara. Stir together and add the potato gnocchi.
After that, simply pour mixture into an oven safe dish and top with fresh sliced marinara and bake for 30-40 minutes, until gnocchi is cooked (fork tender). Like with lasagna, I do recommend allowing the gnocchi bake to cool for at least 20-30 minutes because it is boiling hot when it comes out of the oven. You want to give the dish some time to cool and come together. It’s hard, but totally worth the wait!
do you have to boil gnocchi?
Nope, not for this recipe! When you add the gnocchi to the sausage and spinach mixture and then bake it, it’s the equivalent of “cooking” it while it’s baking in the oven. So, no need to worry about boiling the gnocchi prior to adding it to the oven. That’s why I love this recipe so much – it’s so easy and simple but the result is SO good!
Is gnocchi considered pasta?
No, gnocchi is actually considered to be more of a dumpling. Gnocchi is made from potatoes and literally translates to the word “lumps”. It pairs best with hearty sauces, so when I thought of this recipe for sausage and spinach gnocchi bake, I knew that gnocchi would definitely be the best ingredients to use!
how to store this sausage and spinach gnocchi bake
This gnocchi bake will keep for about 5 days in an airtight plastic or glass container/tupperware. When you are ready to pack up this meal, ensure that the meal has cooled completely, then pack into your storage containers and store in the refrigerator.
When it’s time to re-heat, simply add to a microwave for about 1 minute or two and it’s just like new! You can also freeze this for up to 2 months in an airtight freezer safe bag. My Husband vacuum seals everything, so of course that’s my go to way to store food. If you do not have a vacuum sealer, an airtight container does the job too! But again, I wouldn’t recommend pushing it past 2 months in the freezer.
want more gnocchi recipes? Check out these!
- Sheet Pan Gnocchi and Roasted Vegetables
- Baked Gnocchi with Broccoli
- Walnut and Brown Butter Gnocchi
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Sausage and Spinach Gnocchi Bake
Ingredients
- 1 tbsp Olive Oil
- 1 lb Ground Italian Sausage
- 1 tbsp Italian Seasoning
- 3 cloves garlic, diced
- 3 cups Spinach, fresh or frozen
- 28 oz Whole Peeled Tomatoes, (canned)
- 2 cups Marinara
- 17.5 oz Gnocchi
- 5-6 slices Mozzarella
- 1 cup Shredded Parmesan Cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- In a large pot, drizzle olive oil in the pan and cook sausage thoroughly. Then add Italian Seasoning, diced garlic, and spinach. Stir together and cook down until spinach begins to cook down. Season with salt and pepper.
- Add whole peeled tomatoes, marinara, and potato gnocchi and stir together. Add to an oven safe baking dish (I used a 9×13 baking pan). Sprinkle parmesan cheese then place sliced mozzarella on top.
- Bake for 30-40 minutes. Allow to cool for at least 20 minutes. Garnish with fresh basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried this with frozen gnocchi? Any recommendations for adjustments to try that?
Hi! I haven’t tried this recipe with frozen gnocchi but it should be just fine! You may need to bake it a few minutes longer but it shouldn’t be an issue!
Hi, just to let you know, the post says to use 2 pounds of ground sausage but the recipe says to use 1 pound. Just wanted to make you aware. I’m planning to make this tonight! Quick question..do the whole canned tomatoes break down? I was thinking of using diced. And I’m assuming you dumplings juice and all? Thanks!
Can’t get over how delicious this was! I’m already looking forward to the lunch leftovers! My local Aldi only had chickpea gnocchi, but I don’t think it changed the flavor at all. Definitely practice self control and let it sit after baking! We used that time to make some garlic bread, which was perfect to soak up the extra sauce! This will be in the regular rotation for sure.
I’m so happy to hear this, thank you!
The ingredient list is missing a few items; amount of sausage, gnocchi and whole tomatoes that are mentioned in the instructions.
This has been corrected, thanks for catching that!
What a delicious and easy dinner, perfect for weeknights and will definitely make this again!
I’m so happy to hear that! Thank you so much for your feedback!
One or two pounds of sausage? The ingredient list only shows 1#, but your description of the recipe early in the post says it uses 2#.
Hi! Two pounds of sausage should be used for this recipe!
Hi! Do you think this would work as written with cauliflower gnocchi?
Hi! I don’t think you’ll have an issue with cauliflower gnocchi! I can’t guarantee because I didn’t test this recipe with cauliflower gnocchi, but I think it should be ok!