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Roasted Sausage and Vegetable Gnocchi

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.
Course Entree
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4 people

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.