Go Back
Amazing Three Cheese Baked Gnocchi Al Forno Recipe
Print Recipe
5 from 1 vote

Three Cheese Baked Gnocchi Al Forno with Sausage Recipe

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!
Prep Time5 minutes
Cook Time50 minutes
Resting time20 minutes
Course: Dinner
Cuisine: Italian
Keyword: gnocchi
Servings: 6

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.