Baked Gnocchi with Sausage Ragu

Baked Gnocchi with Sausage Ragu is a robust, rich, hearty and comfortingly delicious dish that will have everyone coming back for seconds!

1 20

1 30

Main Course

Italian

to 8

764 kcal

2 tablespoon olive oil
2 pound potato gnocchi, shelf-stable variety
12 ounce sweet Italian sausage, pork or poultry-based, remove casings
2 tablespoon unsalted butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1 cup dry red wine
28 ounce whole peeled San Marzano tomatoes, crush by hand, use tomatoes + juices/puree
kosher salt + fresh cracked black pepper
1 teaspoon Calabrian chili paste, or red pepper flakes, optional
½ cup heavy cream
2 tablespoon fresh basil, sliced into ribbons, plus more for serving
8 ounce fresh mozzarella
fresh grated parmesan, for serving, optional

Heat olive oil in a large oven-safe skillet over medium heat. Add the gnocchi and brown for 10 minutes until light golden. Remove to a plate and set aside.
Crumble the sausage into the skillet, using a wooden spoon or spatula to break the sausage into smaller bits as it cooks. Once no longer pink, use a slotted spoon to transfer to a paper towel lined plate to drain.
Add the butter to the skillet to melt over medium-low heat. Once it bubbles, add the onion, carrot, celery and garlic. Sauté for 10 to 15 minutes, stirring often for even cooking. (The goal is tender, but not browned veggies.)
Pour in the wine and scrape the bottom of the skillet to loosen up any stuck bits. Reduce the wine for about 5 minutes. Add the sausage back to the skillet along with the tomatoes and their juices; season with salt + pepper. Add Calabrian chili paste or red pepper flakes, if using. Simmer on low heat, uncovered, for 15-20 minutes.
Preheat the oven to 400°F while the sauce simmers.
Take the sauce off the heat and stir in the heavy cream and basil. Taste and adjust for salt + pepper as needed.
Stir in the gnocchi to coat with sauce. Slice or tear the mozzarella into pieces and scatter over the gnocchi. Bake for 15 to 20 minutes.
Top with more fresh basil and optional grated parmesan to serve.

To shave a few minutes off the overall cook time, toss the gnocchi with the 2 tbsp of olive oil and toast it on a sheet pan in the preheated oven while the sauce simmers.
Place leftovers in an airtight container and store it in the fridge for 2 to 3 days.
You can also prepare the sauce in a large pot and transfer it to 9” x 13” baking dish to finish in the oven.

make ahead, oven, stove top

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