This sausage gnocchi bake is where gnocchi meets Italian sausage, tomatoes, sun-dried tomatoes and bocconcini and is all baked up to produce a delicious and hearty meal.

baked gnocchi with sausage in cast iron skillet

This sausage gnocchi bake is one of my favourite dinners, where gnocchi meets Italian sausage, tomatoes (both canned and sun-dried) and of course lots of garlic, basil and cheese.

Speaking of cheese, this baked gnocchi uses bocconcini – those lovely balls of fresh mozzarella that create the most awesome cheese pull fun when baked. Don’t worry if you don’t have bocconcini around. Regular mozzarella cut into cubes works nicely as well.

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Ingredients and substitutions

  • Gnocchi – shelf stable, fresh or frozen will all work. Just cook according to the package instructions
  • Italian Sausage – Mild or Hot, as you like
  • Canned Tomatoes – Whole or diced. Be sure to drain off the thin liquid before using.
  • Sun-Dried Tomatoes – not required for a delicious dish, but they really up the tomato flavour!
  • Bocconcini – I like the large balls, that I cut in half. If you don’t have bocconcini, just cut regular mozzarella into large cubes, so you sill get the puddle of cheese effect.
  • Garlic, red pepper flakes (optional), basil (fresh or dried) and Parmesan cheese

Step-by-step photos

photo collage of steps to make sausage gnocchi bake
  • Step 1: Cook the garlic in hot oil until softened, about 1 minute. (Make use of some of the oil from the sun-dried tomatoes!). Add some red pepper flakes at this point as well, if you like.
  • Step 2: Add the sausage to the pan
  • Step 3: Brown the sausage well.
  • Step 4: Add the sun-dried tomatoes to the pan.
  • Step 5: Add the drained tomatoes.
  • Step 6: Break up the tomatoes with a potato masher.
  • Step 7: Add some basil, oregano and season well with salt and pepper.
  • Step 9: Add your marinated bocconcini.
  • Step 10: Add the cooked gnocchi and stir it all to combine. Bake for 30-45 minutes.

Recipe tips!

  • Make use of the oil that the sun-dried tomatoes are packed in to saute your onion and to marinate your bocconcini.
  • Speaking of bocconcini, I find it really benefits from a bit of marinating and a generous seasoning with salt and pepper. They don’t need long to marinate. Just start them when you start your dish and let them sit on the counter until needed.
  • Be sure to season your tomato/sausage sauce well. Taste it after it has simmered (before adding the gnocchi and bocconcini and add additional salt and pepper, as needed, to really bring out the flavours.
  • You’ll want to bake this at least 30 minutes, but it’s even more delicious if you can leave it in the oven another 15-20 minutes longer. It get lovely and thick, while the gnocchi toasts up a little on top and any sausage that is peeking out browns. All wonderful ways to up the flavour in this one.
  • Like most tomato-based dishes, any leftovers will keep well in the fridge to be enjoyed later, as well.
baked gnocchi with sausage in cast iron skillet with spoon

Making ahead, storing and freezing

You can assemble the dishes ahead and refrigerate to bake later in the day. Store leftovers in the refrigerator for 2-3 days.

This sausage gnocchi will freeze well for up to 3 months, either before or after baking.

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baked gnocchi with sausage in skillet

Get the Recipe: Sausage Gnocchi Bake

Gnocchi combines with sausage tomatoes, sun-dried tomatoes and bocconcini, then it's baked to bubbly, golden deliciousness.
5 stars from 6 ratings
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 6 servings

Ingredients

  • 2-3 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 3 links links Italian sausage, mild or hot, removed from casing and crumbled
  • 28 oz. canned whole or diced tomatoes
  • 1/3 cup sun-dried tomatoes, packed in oil, sliced
  • 1 teaspoon oregano
  • 1/4 cup fresh basil, sliced or 2-3 tsp dried basil leaves
  • Salt and freshly ground pepper
  • 1 lb gnocchi, shelf-stable or frozen
  • 7 oz. bocconcini, halved

For garnish:

  • Additional fresh basil
  • Freshly grated Parmesan

Instructions
 

  • Start a large pot of salted water to boil for the gnocchi.
  • Halve the bocconcini and place in a small bowl. Drizzle with some olive oil (or some of the oil from the sun-dried tomatoes) and season with some salt and pepper. Set aside.
  • Heat some oil in a large skillet over medium heat (again, make use of some of the oil from the sun-dried tomatoes). Add the garlic and cook, stirring, until softened, about 1 minute. Add a pinch of red pepper flakes, if you like. Add the sausage and cook, stirring regularly, until cooked through and browned in spots. Add the sun-dried tomatoes.
  • *When your water is boiling, cook your gnocchi according to package instructions and drain.
  • Preheat oven to 400F.
  • If using canned whole tomatoes, drain off the juice with a strainer, then gently squeeze the tomatoes to release and drain off some of the liquid from the inside of the tomatoes. Add to the skillet. (If using Diced canned tomatoes, just add to the skillet as is). Mash the whole tomatoes with a potato masher to break up into smaller pieces. Add basil, oregano and a generous salting, along with some freshly ground pepper. Allow to simmer until your gnocchi is ready, to blend the flavours.
  • When gnocchi is cooked, add to the skillet. Stir to combine. Add the bocconcini and stir in. If your skillet is oven-proof, pop into the oven. If not, transfer to an oven-proof skillet or baking dish.
  • Bake at least 30 minutes or up to 45 minutes. Let stand a few minutes, then serve with additional fresh basil and freshly grated Parmesan.

Notes

Be sure to read the Tips and Notes above the recipe card, for more tips for making this recipe. You’ll also find step-by-step photos, that you might fine helpful.
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 440kcal, Carbohydrates: 36g, Protein: 19g, Fat: 26g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 894mg, Potassium: 600mg, Fiber: 4g, Sugar: 5g, Vitamin A: 261IU, Vitamin C: 16mg, Calcium: 200mg, Iron: 5mg
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