Sausage Gnocchi Bake With Spinach And Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Pork · high-protein

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Ingredients

• 1/2 lb bulk Italian sausage
• 1 16 oz package shelf-stable potato gnocchi
• 3/4 cup heavy cream
• 2 1/2 oz baby spinach
• 1/4 cup grated Parmesan
• 3/4 cup shredded mozzarella
• 1 small yellow onion
• 2 cloves garlic
• to taste nutmeg, salt and pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 425°F.
2. Brown the sausage in a large ovenproof skillet over medium-high heat until the pieces are deeply crusted, 7 minutes, then spoon off excess fat.
3. Add the onion and garlic and cook until softened and fragrant, 4 minutes.
4. Stir in the cream and a scrape of nutmeg and simmer 3 minutes until it thickens slightly and coats the back of a spoon.
5. Add the spinach in handfuls, stirring until each one wilts before adding the next.
6. Fold in the raw gnocchi and the Parmesan; the gnocchi cook straight in the sauce, so make sure each piece is submerged.
7. Top with mozzarella and bake 18 to 20 minutes until the gnocchi are tender when pierced and the top is browned and bubbling.
8. Rest 5 minutes before serving; the sauce tightens as it cools.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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