I stole this recipe for Roasted Sausage and Vegetable Gnocchi from a cookbook called Dinner Uncomplicated: Fixing a Delicious Meal Every Night of the Week. This delicious weeknight meal tastes like a Sunday supper. Everything is cooked in one baking dish. First sausage, onions and mushrooms are roasted together in the oven. Then canned tomatoes and dried gnocchi are stirred into the vegetables and sausage. Next the pan is covered and baked. Cream is stirred into the pan for the last ten minutes of cooking and mozzarella is sprinkled on top and baked until melted. This quick and easy weeknight meal tastes like a delicious restaurant meal.
The ingredients for this recipe are: 2 Italian sausages, 1 small onion, 250 g mushrooms (2 ½ cups), 796-mL can whole plum tomatoes, 500-g package potato gnocchi, ¼ tsp salt, ⅓ cup 35% cream (light whipping cream) and 1 ½ cups shredded mozzarella cheese
Preheat the oven to 400 F. Spray a baking dish with cooking spray. Squeeze the sausage out of the casing. Place in the baking dish. Then add the onion and mushrooms. Stir very well.
Roast for 20-25 minutes, or until the meat is brown and bubbly.
While the vegetables and sausage roast, drain the tomatoes into a large bowl (save the liquid).
Then stir in the gnocchi and salt.
Reduce the oven temperature to 350 F. Use a wooden spoon to break up the meat, then stir everything thing together. Stir in the gnocchi mixture and mix well. Spread into an even layer.
Cover tightly with foil and bake for 20 minutes, then remove the foil, stir and bake for another 20 minutes uncovered or until the mixture is bubbly. Stir in the cream.
Sprinkle with mozzarella cheese.
Then bake, uncovered, another 5 to 10 minutes, or until the cheese melts and starts to brown.
Let stand at least 5 minutes before serving.
If you liked this recipe for Roasted Sausage and Vegetable Gnocchi then you can try other weeknight meals like Easy Caprese Pasta Bake, One-Pot Creamy Chicken Marsala Pasta, One Pan Parmesan Crusted Chicken with Broccoli, Sheet Pan Gnocchi with Sausage & Veggies or Ranch Pork Chop Sheet Pan Supper.
Roasted Sausage and Vegetable Gnocchi
Ingredients
- 2 Italian sausages
- 1 small onion chopped
- 1 red pepper chopped
- 250 g mushrooms chopped (2 ½ cups)
- 796 mL can whole plum tomatoes 30 oz
- 500 g package potato gnocchi 17.5 oz
- ¼ tsp salt
- ⅓ cup 35% cream light whipping cream
- 1 ½ cups shredded mozzarella cheese
Instructions
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Preheat the oven to 400 F. Spray a baking dish with cooking spray. Squeeze the sausage out of the casing. Place in the baking dish. Add the onion, pepper and mushrooms. Stir very well. Roast for 20-25 minutes, or until the meat is brown and bubbly.
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While the vegetables and sausage roast, drain the tomatoes into a large bowl (save the liquid). Crush the tomatoes. Stir in the gnocchi and salt. Reserve.
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Take the dish out of the oven and reduce the temperature to 350 F. Use a wooden spoon to break up the meat, then stir everything thing together. Stir in the gnocchi mixture and mix well. Spread into an even layer. (The gnocchi should be partially covered with liquid; if not add some of the reserved tomato liquid.) Cover tightly with foil and bake for 20 minutes, then remove the foil, stir and bake for another 20 minutes uncovered or until the mixture is bubbly.
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Stir in the cream. Sprinkle with mozzarella cheese and bake, uncovered, another 5 to 10 minutes, or until the cheese melts and starts to brown. Let stand at least 5 minutes before serving.