If you are in for some gorgeous comfort food with good nutritional value then look no further, this recipe will become your favorite. Gnocchi is so versatile, and it’s kind of my favorite kind of pasta and whenever we visit ‘Eataly’ in New York (a popular Italian foods market) I like to load my cart with a lot of freshly made gnocchi. Gnocchi can be stored in freezer pretty well, and you can use them as and when you need them.
Note: This recipe calls for baby power greens. This is a super-versatile combination that typically includes baby spinach, baby kale and baby red and green chards. If your grocery store does not carry this combination, simply substitute an equal amount/combination of your favorite baby greens. This recipe calls for fontina cheese. If it is unavailable in your area, feel free to substitute Gruyère, provolone, Gouda, or Emmental. They will all work perfectly in this recipe.
Baked Gnocchi with Italian Sausage and Baby Power Greens
Baked gnocchi with Italian sausage is a classic comfort food, which not only soothes your soul but your body too thanks to baby power greens. Tender gnocchi, cream cheese and sautéd Italian sausage with wilted baby power greens topped with fontina and then baked. Try this recipe and you would agree that this is comfort food at it's finest. The best part of this recipe is your whole family will love it! It's time to say goodbye to fancy and expensive Italian restaurants while you give them a run for their money.
What you'll need...
What you need to do...
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Preheat oven to 400°F. Lightly grease a 3 qt. casserole dish and set aside.
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Heat olive oil in a large skillet over medium heat. Add onion, garlic, and Italian sausage. Season with salt and black pepper, to taste. Cook, stirring occasionally and breaking up the sausage with a wooden spoon, until the vegetables are tender, and the sausage is browned, 5-6 minutes.
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Add the power greens and continue cooking until wilt, 1-2 minutes.
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Meanwhile, prepare gnocchi according to package directions in salted boiling water.
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Add cream cheese, heavy cream, and milk to the sausage mixture and continue cooking until the cream sauce is nicely melted, for another 2-3 minutes.
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When gnocchi has finished cooking, drain and add to the sausage mixture. Stir to coat.
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Transfer the gnocchi and sausage mixture into prepared casserole dish and top with fontina cheese. Bake 15-20 minutes or until everything is hot and bubbly and the cheese is melted and is light golden-brown.
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Top with fresh parsley and enjoy!
Note
Note: This recipe calls for baby power greens. This is a super-versatile combination that typically includes baby spinach, baby kale and baby red and green chards. If your grocery store does not carry this combination, simply substitute an equal amount/combination of your favorite baby greens. This recipe calls for fontina cheese. If it is unavailable in your area, feel free to substitute Gruyère, provolone, Gouda, or Emmental. They will all work perfectly in this recipe.