Gnocchi al Forno with Sausage (Weeknight Easy)

Make flavor-packed three cheese Gnocchi al Forno with Italian sausage in under an hour! With a crisp, bubbly cheesy topping and herb-infused sauce! 

JUMP TO RECIPE

Made with light store-bought potato gnocchi, a flavor packed tomato sauce, spicy Italian sausage, and plenty of cheese, this tasty baked pasta is a family style dish you can make any night of the week- ready in just 1 hour!

With pillowy soft gnocchi, and a browned and bubbly cheesy topping, this baked pasta has it all!

I've tested this recipe with a variety of sauces and cheeses to find the perfect balance of flavors, using Passata (uncooked and strained bottled tomatoes) for an ultra-smooth sauce, and whole milk ricotta and fresh mozzarella for ultimate creaminess.

My go-to's for the perfect Gnocchi al Forno are BelGioioso ricotta and mozzarella, with Mutti Passata and Scaramuzza's frozen Gnocchi (the best, pillowy soft gnocchi!).

"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." -Laura ⭐️⭐️⭐️⭐️⭐️

Table of Contents

• Ingredient Notes
• Quick Guide
• Tools for the perfect baked pasta
• Step by Step Photos
• Variations
• Sides and Wine Pairings
• Substitutions and Additions
• Storing and reheating
• FAQ (Frequently Asked Questions)
• More tasty pasta recipes

Ingredient Notes

Spicy Italian sausage. You'll need one pound. You can either use uncased sausage, or remove the casing before cooking.You can also use mild or sweet Italian sausage for this recipe!

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. This is a great stand-in for wine, and add a perfect balance to the sauce.

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. You can use any ricotta you like, but full-fat is preferred for best flavor and 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, since it contains stabilizers.

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

Boil the Gnocchi	To make this baked pasta dish, you'll start by boiling your gnocchi, draining, and setting aside.
Make the Sauce	Next, you'll build a quick sauce with fresh and dried herbs, and crumbled Italian sausage.
Layer and Bake	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.
Cool Briefly, and Serve	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	You'll use this 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.
Baking or Casserole Dish	You'll need a ceramic, metal, or glass baking dish or casserole pan to bake the Gnocchi. If using glass, make sure your dish is at room temperature before baking to avoid thermal shock and avoid breakage. I also like to set my baking dish on a rimmed sheet pan to catch any spillage and keep the oven nice and tidy.

Step by Step Photos

Below is a step by step visual guide to making the perfect Gnocchi al Forno, every time!

Variations

Make a vegetarian version	omit the sausage, or replace 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!

Sides and Wine Pairings

Serve the decadent pasta with a light salad or garlicky broccolini. Garnish with torn basil leaves to bring out the flavor of the sauce, and pair with a great red wine, such as Chianti or a Red Blend.

Substitutions and Additions

Gnocchi Options	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.
Swap the Sausage	Swap the spicy Italian sausage for mild or sweet Italian sausage, or use Italian chicken sausage instead. For best texture, use raw chicken sausage, rather than the pre-cooked kind.
Swap in Dry Basil	Cut the amount by half, as dry is more potent, and adjust to taste.
Lighten up the cheese	Use low moisture shredded mozzarella or light mozzarella in place of the fresh mozzarella. You can also lighten things up with low-fat ricotta cheese.
No passata? No problem	Use a can of crushed tomatoes (about 28 oz) in place of the Passata. You could also use canned tomato sauce.

Storing and reheating

Storing. Store any leftover baked gnocchi in an airtight container in the refrigerator for up to 4 days.

Reheating. To reheat, bake covered at 350 degrees f for about 20 minutes, or until warmed through.

Freezing. I do not recommend freezing leftovers, as the cheese will break when reheated.

FAQ (Frequently Asked Questions)

Can I use shelf-stable gnocchi?

Yes you can! Juts be sure to use a brand you really love for best texture, as some brands can turn out a bit gummy.

Can I make this dish ahead of time?

You can assemble the whole dish up to 2 days ahead, then bake off when your ready to eat. Be sure to let the dish sit out for a bit before baking, particularly if using a glass baking dish, to prevent thermal shock to your baking dish.

What is the best cheese to use if I don't have mozzarella?

If you don't have any mozzarella on hand, fontina or an Italian blend cheese will work great!

How do I keep my gnocchi from getting too dense?

To keep your gnocchi from getting too dense, boil in a large pot of salted water with plenty of room, and remove immediately once they float to the top to avoid overcooking.

More tasty pasta recipes

Give my fun twist on a classic a try with Easy Bucatini Pasta Amatriciana with Calabrian Chiles.

Try my easy weeknight Spicy Sausage Pasta.

Whip up my super flavorful Creamy Roasted Red Pepper Pasta Sauce that goes great with your favorite pasta!

Try my super fast and easy Spicy Spaghetti Arrabbiata Pasta.

Make a batch of my comforting and delicious Baked Ground Beef Stuffed Shells.

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