I’ve only recently taken to baking gnocchi and trust me – it’s awesome.
It’s definitely not your first instinct, since those lovely little potato dumplings are excellent when you boil them. They still soak up sauce like it’s nobody’s business… BUT I have to advocate this use for gnocchi. Because – dare I say – the flavours evolve even more in the oven, and it’s like your favourite baked pasta, except thicker and more potato-y. Not to mention, anything with marinara, garlic, sausage, and cheese just has to be good, right? You can’t go wrong with a combination like that.
Get the recipe for my marinara sauce here!
- 1 tbsp. olive oil
- 2 Italian sausages, casings removed
- 1 onion, chopped
- 1 green pepper, cut into a large dice
- 4 cloves garlic, chopped
- ½ tsp. crushed red pepper flakes
- ½ marinara recipe (about 1.5 cups)
- Salt and pepper, to taste
- 1 500g package of gnocchi
- Shredded cheese (I like a combination of mozzarella and Parmesan)
- Preheat the oven to 350°.
- In a large skillet, heat olive oil over medium heat. Add the sausage and use a wooden spook to break it up into small pieces. Cook until browned, then remove and drain on a plate lined with paper towel.
- In the meantime, bring a large pot of salted water to a boil
- Add onions to the skillet and sauté until translucent, about 3-5 minutes.
- Add garlic, red pepper flakes, and green pepper. Sauté for another 5 minutes or so.
- Stir in the marinara sauce and the drained sausage.
- Par-cook gnocchi in the boiling water for only 2-3 minutes, or just before they all start floating to the top. Use a slotted spoon to transfer the gnocchi to the sauce and gently toss.
- Transfer gnocchi to an 8x8" baking dish and top with as much shredded cheese as you'd like!
- Bake for 15 minutes, until the cheese is melted and bubbly, then switch on the broiler and broil for a few minutes, until the top is golden brown.
- Let stand for about 5 minutes before serving.