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Gnocchi-Auflauf mit Tomate und Salsiccia
Elle

Baked Gnocchi with Tomato and Salsiccia

4.34 from 3 votes
This baked gnocchi with tomato and salsiccia is hearty, delicious and easy enough for weeknights. It’s comfort food one-pan meal that comes together in no time at all! Simple, easy, and delicious combination.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 446

Ingredients
  

  • 1,5 tablespoons olive oil
  • 2 shallots, finely chopped
  • 2 large garlic cloves, chopped small
  • 200 g salsiccia Italian sausage (2-3 links), removed from casing and coarsely chopped
  • 100 ml dry white wine
  • 1 x 400 g can cherry tomatoes (e.g. Mutti)
  • 50 ml water
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 sprig fresh rosemary
  • pinch of red pepper flakes
  • 1 x 400 g package fresh gnocchi
  • 2 handfuls baby spinach
  • 1 x 125 g ball fresh mozzarella or burrata, thinly sliced or torn
  • 1/3 cup parmesan, grated (30 g), or more
  • Fresh chopped flat-leaf parsley, to garnish

Instructions
 

  1. In a 24-26 cm oven-proof skillet (or enamel-plated cast iron casserole) heat the olive oil over medium heat. Add the shallot and garlic and sauté until softened 5-6 minutes.
  2. Add the sausage, increase the heat slightly, and cook for 6-7 minutes, using a wooden spoon to break up the meat.
  3. Meanwhile, preheat oven to 350°F / 175°C (155°C fan-assisted).
  4. Add the wine to the skillet, and cook, stirring often, for 3-4 minutes, until reduced. Reduce heat to medium, then add the canned cherry tomatoes, water, red pepper flakes, and rosemary; season with salt and pepper and stir to combine.
  5. Remove from the heat and stir in the baby spinach, followed by the gnocchi.
  6. Top with mozzarella slices and grated parmesan.
  7. Transfer to the preheated oven and bake for 20 minutes, uncovered, until bubbling and the cheese is melted.
  8. Garnish with parsley and serve immediately. Enjoy!

Nutrition

Calories: 446kcal

Notes

Important: if you are using cast iron for this gnocchi casserole it is important to only use a enamel plated cast iron as the acidity of the tomatoes will make the dish taste slightly metallic when using a standard cast iron pan. 
  • I like to use Salsiccia Piccante for this recipe. It is seasoned with paprika and chilli. It is flavourful without being overly spicy.
  • This recipe for baked gnocchi is also great for feeding a crowd — simply double the recipe and and prepare it using a Dutch oven, which easily goes from stove to oven.
  • Spinach can be substituted with heartier greens such as curly kale, Lacinato kale or savoy cabbage, however they will need to be braised first. Simply add them to the sausage when adding the wine, and simmer until tender before continuing with the rest of the recipe.
  • Fresh gnocchi is found in the refrigerated section of the supermarket that also sells fresh pasta.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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