Kale and Sausage Gnocchi Bake
An easy 25-minute weeknight dinner of Italian sausage, handfuls of kale, pillowy potato dumplings, oregano, basil marinara and Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 6 servings 1x
- Category: Dinner, Lunch
- Method: Stove-Top
- Cuisine: Italian
Ingredients
Units
Scale
- 16-ounce package gnocchi
- 1 tablespoon olive oil
- 1/2-pound ground pork or turkey Italian sausage
- 2-3 cups baby spinach or chopped kale
- 3-4 cloves garlic, peeled and minced
- 1 tablespoon dried oregano leaves
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 24-ounce jar marinara
- 1/2 cup fresh basil, oregano and/or flat-leaf Italian parsley, chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup freshly shaved Parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- Cook gnocchi according to package directions. Dry gnocchi on a paper towel.
- In a large skillet, heat olive oil to medium heat. Add sausage and cook 5-7 minutes, until browned, breaking it up into bite-sized pieces as it cooks. Stir in gnocchi and saute 2-3 more minutes, stirring occasionally, until gnocchi is lightly browned. Stir in greens and garlic and cook 2-3 minutes, until greens are wilted. Stir in oregano, salt, pepper and crushed red pepper flakes.
- Stir in marinara until thoroughly combined. Stir in chopped fresh herbs.
- Sprinkle the mozzarella on top and bake 10-15 minutes or until the mozzarella is melted and bubbly. Let slightly cool.
- Spoon into bowls and top with Parmesan cheese.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 468
- Sugar: 10g
- Sodium: 724mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg