Spicy Sausage Baked Gnocchi

Method8 steps · about 45 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it well. Preheat the oven to 200°C / 400°F.

   Uses Water for boiling gnocchi in a large pot, as needed · Salt for gnocchi cooking water, as needed

2. 2

   Step 2: Heat a drizzle of olive oil over medium heat in a large ovenproof skillet. Remove the sausage casings and add all 300 g sausage meat to the pan. If your skillet is not ovenproof, have a baking dish ready for step 7.

   Uses A drizzle of olive oil for frying, as needed · 300 g spicy Italian pork sausages, about 3 fat sausages, skins removed

3. 3

   Step 3: Brown the sausage meat in the oil, breaking it into small crumbs with the side of a wooden spoon.

   Uses Sausage meat in the oiled pan

4. 4

   Step 4: Once the sausage is browned, add the finely chopped garlic clove (1) and sauté for 1–2 minutes.

   Sauté garlic with sausage · 2 minUses Browned crumbled sausage · 1 garlic clove, finely chopped

5. 5

   Step 5: Add all 400 g passata and stir in all 125 ml cream, with a pinch of sauce salt and a pinch of black pepper.

   Uses Browned sausage with sautéed garlic · 400 g passata · 125 ml cream · 1 pinch salt for sauce · 1 pinch black pepper for sauce

6. 6

   Step 6: Simmer the creamy sausage sauce gently for around 8 minutes. Then add all 500 g gnocchi to the salted boiling water from step 1 and cook until they float to the surface. Lift the cooked gnocchi out with a slotted spoon.

   Simmer sauce before boiling gnocchi · 8 minUses Creamy tomato sausage sauce · Boiling salted gnocchi water · 500 g ready gnocchi

7. 7

   Step 7: Stir the handful of torn fresh basil into the simmered sauce. Add all the cooked gnocchi and toss to coat, then turn off the heat. Chop half the mozzarella, 125 g or 1 of the 2 balls, into medium pieces and stir it through. Transfer to the baking dish now if your skillet is not ovenproof.

   Uses Simmered creamy sausage sauce · Cooked floating gnocchi, lifted from the pot · 1 handful fresh basil leaves, torn · 125 g fresh mozzarella, half the stock, chopped for sauce

8. 8

   Step 8: Tear the remaining half of the mozzarella, 125 g or 1 ball, into chunks and scatter over the coated gnocchi. Bake at 200°C / 400°F for 15–20 minutes until bubbling and golden. Serve in 4 portions.

   Bake sausage gnocchi · 20 minUses Basil and mozzarella-coated sausage gnocchi · 125 g fresh mozzarella, remaining half, torn for topping