This easy and delicious Baked Gnocchi Al Forno combines a flavorful tomato sauce, pillowy gnocchi, crumbled Italian sausage and 3 cheeses for the ultimate baked pasta- ready in less than one hour!
JUMP TO RECIPETransport your tastebuds to the Amalfi Coast with this decadent, delicious Baked Gnocchi Al Forno with Spicy Italian Sausage!
Made with light store bought potato gnocchi, a simple and flavor packed tomato sauce, crumbled spicy Italian sausage, and a cheese mixture of ricotta, mozzarella, and parmesan, this tasty baked pasta is a family style dish you can make any night of the week!
One of my favorite Italian recipes, this baked Gnocchi is the perfect dish for hosting guests, or any night you're craving cheesy baked pasta!
Table of Contents
- Ingredients
- Quick Guide
- Tools for the perfect baked pasta
- Step by Step Photos
- Variations
- Substitutions and Additions
- Storing and reheating
- More tasty pasta recipes!
Ingredients
Here's what you'll need to make this delicious Baked Gnocchi (a play on classic Gnocchi Alla Sorrentina):
Extra virgin olive oil. You'll use this to brown the sausage, and add a bit of extra flavor to the sauce, so use the good stuff!
Spicy Italian sausage. You'll need one pound. You can either use uncased sausage, or remove the casing before cooking.
Fresh garlic cloves. You'll want to mince the garlic well or use a garlic press to get it super fine. This helps the garlic melt into the finished sauce, as well as brings out the flavor of the garlic. The more you chop it, the more flavorful it gets!
Crushed red pepper flakes, for a bit of extra spice and depth. You can add these to taste, or omit them if you want your sauce more mellow.
Dried oregano. If you like, you could also use fresh oregano that is finely minced. If using fresh, up the amount a bit, as dried oregano is stronger in flavor.
Kosher salt an fresh ground black pepper, for seasoning as you go.
Passata, such as Mutti. Tomato passata is a variety of tomato puree made from strained, raw tomatoes that are pureed until smooth. Passata has a bright and fresh tomato flavor that makes the perfect silky pasta sauce! It's like having fresh tomatoes in a jar, it's one of my all time favorite pantry staples!
Balsamic vinegar, for a touch of acidity and sweetness.
Chopped fresh basil, to add flavor to the sauce. Reserve some fresh leaves for garnishing before serving, too!
Whole milk Ricotta cheese. I like Belgioioso. This gives the bakes pasta the perfect creamy texture.
Fresh Mozzarella cheese. Use a fresh ball of mozzarella for ooey-gooey baked gnocchi! Belgioioso is a good brand for this as well! I like to just tear the cheese with my hands for a rustic feel.
Grated Parmesan cheese. I like to either grate my own, or use the pre-grated stuff from the grocery store. I would not recommend using the shelf stable kind, as it can alter the flavor and texture of the finished gnocchi.
Fresh or fresh-frozen gnocchi. My favorite store-bought gnocchi is Scaramuzza's (originally from Philly!)! Their gnocchi is pillowy soft and delicious! I always opt for frozen or fresh gnocchi over shelf stable varieties, as they have a lighter texture. Shelf stable gnocchi can be rather dense. If you like, you could also use homemade gnocchi!
Quick Guide
To make this baked pasta dish, you'll start by boiling your gnocchi, draining, and setting aside. Next, you'll build a quick sauce with fresh and dried herbs, and crumbled Italian sausage.
Transfer gnocchi to the pot with the sauce, and you'll quickly toss the flavorful sauce and cooked gnocchi together, transfer to a greased baking dish, and top with 3 delicious cheeses. Finally, you'll bake the dish on the top oven rack until bubbly, allow it to rest briefly, and serve with fresh basil!
Tools for the perfect baked pasta
A large soup pot or saucepan, for boiling the gnocchi. You want to give them plenty of room, since they expand as they cook. More room will also prevent them from sticking.
A spider skimmer or slotted spoon, for transferring the cooked gnocchi to the sauce. Alternatively, you can drain in a colander and set aside until you are ready to add the cooked gnocchi to the sauce.
A large saute pan and wooden spoon, for cooking the sausage and building the sauce.
Three Cheese Baked Gnocchi Al Forno with Sausage Recipe
Equipment
- 9"x12" casserole dish safe up to 425 degrees f
- large saute pan
- stockpot or large saucepan
- baking sheet/sheet pan
Ingredients
- 2 tablespoon extra virgin olive oil
- ½ lb spicy Italian sausage, casing removed
- 6 cloves peeled fresh garlic, minced or crushed
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 24.5 oz bottle of Passata (tomato puree)
- 1 tablespoon balsamic vinegar
- 2 tablespoon fresh Basil, chopped (plus more leaves for garnish)
- ½ cup whole milk Ricotta cheese
- 1 8 oz ball of fresh Mozzarella cheese, torn into small pieces
- ¼ cup grated Parmesan cheese
- 1 lb fresh or frozen gnocchi
Instructions
Recipe
- Preheat oven to 425 degrees f. 2. Cook gnocchi in a large pot of salted water until they float to the surface, about 5-8 minutes. Once cooked, drain and set aside. (Alternatively, you can cook pasta alongside sauce, and add with a spicer or slotted spoon directly to the sauce). 3. Heat olive oil in a large skillet or sauté pan over medium heat. 4. Add sausage and cook, crumbling as you go for 5-6 minutes, until cooked through. 5. Add garlic, red pepper flakes, dried oregano, salt and pepper. Cook 1 minute, stirring occasionally. 6. Add Passata, balsamic and basil. Reduce heat to medium low and simmer, stirring occasionally, for 10 minutes. 7. Turn off heat and stir in cooked gnocchi. 8. Transfer to a greased baking dish. 9. Dollop ricotta over pasta (dollop evenly in small amounts, about 1 teaspoon each), then top with grated parmesan and torn fresh mozzarella (I like to tear the mozzarella into small pieces with my hands). 10. Bake at 425 for 25-35 minutes, until lightly browned and bubbly. 11. Allow to cool 15-20 minutes prior to serving. 12. Top with additional fresh basil and serve.
Tips
- Place casserole on a sheet pan before baking to catch any splatter in the oven.
Step by Step Photos
Variations
Make a vegetarian version by omitting the sausage, or replacing it with veggies like sautéed eggplant and zucchini!
Play with the cheese! Try swapping the mozzarella for ultra creamy burrata cheese, or adding some fontina and asiago into the mix!
Make it extra spicy! Add a tablespoon of Calabrian Chili paste to the mix to give the sauce a spicy boost!
Substitutions and Additions
This Baked Gnocchi recipe is easily adapted to work with your personal preferences, as well as what you have on hand in your refrigerator and pantry. Here are some simple swaps and additons you can use to make this recipe your own:
- If you can't find fresh or frozen pillowy potato gnocchi in the store, you could make your own gnocchi! I like this recipe from Love and Lemons.
- Not into pork? Swap the spicy Italian sausage for mild or sweet Italian sausage, or use Italian chicken sausage instead. For best results, use uncured raw chicken sausage.
- Use dry basil in place of the fresh. Cut the amount by half, as dry is more potent, and adjust to taste.
- Use low moisture shredded mozzarella or light mozzarella in place of the fresh mozzarella. If using shredded mozzarella, sprinkle mozzarella on last just before baking.
- Use a can of crushed tomatoes (about 28 oz) in place of the Passata. You could also use canned tomato sauce.
Storing and reheating
Store any leftover baked gnocchi in an airtight container in the refrigerator for up to 4 days. To reheat, bake covered at 350 degrees f for about 20 minutes, or until warmed through.
More tasty pasta recipes!
If you love this tasty Gnocchi Al Forno recipe, you'll love these delicious pasta recipes, too!
- A fun twist on a classic: Easy Bucatini Pasta Amatriciana with Calabrian Chiles.
- Easy weeknight Spicy Sausage Pasta.
- A super flavorful Creamy Roasted Red Pepper Pasta Sauce that goes great with your favorite pasta!
- Super fast and easy Spicy Spaghetti Arrabbiata Pasta.
- Comforting and delicious Baked Ground Beef Stuffed Shells.
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Laura micucci-griffies says
I tried this last night for dinner and it was amazing! Doesn't hurt that I love cheese! I grew up with Italian grandparents and never thought to add balsamic vinegar to sauce. What a great addition.
Sharon says
Thanks so much, Laura! So happy you enjoyed the recipe!