the best cheesy baked gnocchi
I’ve made a few baked gnocchi recipes before, but this one is easily our new favorite. If you have a cast iron pan, or a pan that can safely transfer to the oven, this recipe is going to be a dream.
I recently found a package of miniature gnocchi at the store, and had. to. have. it. Now may be a good time to discuss my slight obsession with tiny things. Usually it’s tiny gifts, or maybe tiny measuring cups. But tiny gnocchi? Umm, where has this been my whole life?
Don’t worry, if you have regular-sized gnocchi, this will still be just fine. Gnocchi only needs to boil for a minute or two anyway, so it makes sense to just bake it straight in with the marinara sauce. The hot sauce soaks into the gnocchi, cooking them as it surrounds each of them.
what cheese should I use for this gnocchi bake?
Using fresh mozzarella is a great choice; the light flavor and incredibly melty texture is just unparalleled, in my opinion. Tuck little bits of fresh mozzarella all throughout the gnocchi and marinara sauce before putting it in the oven, and let it melt and bubble under the direct heat from the stove. Ugh, it’s one of my favorite things.
Sprinkling this cheesy baked gnocchi with shredded cheese creates a final blanket of cheesy, gooey goodness on top. If you’re going for the ultimate cheese pull, this step is crucial. I like to use an Italian cheese blend for this final step, because it adds the perfect amount of flavor to any pasta with tomato sauce. You could also use shredded mozzarella, parmesan, or even cheddar if you prefer!
Be sure to tag me on Instagram when you make this! I live for cheese pulls. No, really, I do. I can’t wait to see. 🙂
wine pairings for cheesy baked gnocchi
:: Montepulciano d’Abruzzo. (Italy) >> One of my favorite Italian wines! High acidity and high tannins make this wine a really good pair for big, rich, meaty foods. Montepulciano is the grape here, and Abruzzo is the region in east-central Italy. You can find bottles starting around $12 or so, which is a great place to start if you haven’t tried it before!
:: Nebbiolo. (Italy) >> Nebbiolo is a lesser known grape hailing from the Piedmont region of Italy (northern Italy), but it’s so delicious, and has some serious tannin to it. When we talk about tannin, we’re talking about the bitterness that comes through when you taste wine. It’s the component of some (primarily red) wines that makes your mouth feel super dry after drinking. The richness in this baked marinara sauce goes well with high tannins, because it creates a sense of balance. Super rich food that coats your mouth, followed by tannic wine that dries your mouth out = balance. It’s awesome!
:: Brunello. (Italy) >> I wanted to put Sangiovese here, but this is a step up from that. Brunello is made with 100% Sangiovese grapes, and comes from Montalcino, which is in Tuscany. It’s a pricey wine, but it’s sooo delicious. With a high acidity, it’s so good with big meats, tomato-based dishes, and this cheesy, rich, tomato gnocchi bake!
Enjoy!!
xx Sara
one pot spicy sausage + bacon baked gnocchi
Ingredients
- 3 slices thick cut bacon cut into 1/2" pieces
- 8 ounces Italian sausage
- 1/2 cup cherry tomatoes quartered
- 2 cloves garlic minced
- 1/2 tsp. crushed red pepper
- 1 24 ounce jar marinara sauce
- 1 tsp. granulated sugar
- salt + pepper
- 16 ounces miniature gnocchi
- 4 ounces fresh mozzarella cut into small pieces
- 8 ounces shredded Italian cheese blend
- fresh parsley for garnish
Instructions
- Set a large cast iron pan over medium heat. Add chopped bacon, and cook until almost dark brown and crispy, about 7-8 minutes.
- Add quartered cherry tomatoes, season with a pinch of salt and pepper, and cook until softened, about 3 minutes.
- Add sausage, cook until browned and cooked through, about 5 minutes.
- Add minced garlic, mix into the other ingredients until fragrant, cooking a total of 1-2 minutes.
- Pour in marinara sauce and add granulated sugar, and mix into other ingredients until thoroughly combined. Turn the oven to 350 F. Add uncooked gnocchi, and thoroughly mix into the sauce. Allow the gnocchi to simmer in the sauce as the oven comes up to temperature.
- Place the pieces of fresh mozzarella across the top of the gnocchi and sauce, evenly distributing them. Bake the gnocchi and sauce for 10 minutes.
- Carefully remove the pan from the oven, and sprinkle the shredded Italian cheese across the surface of the gnocchi and sauce. Turn the oven to high broil, and broil for 2-3 minutes, until cheese is melted and browned.
- Remove from the oven, and garnish with finely chopped parsley. Carefully serve hot!
OMG that shot of the cheesy scoop just did me in! This looks amazing – I love gnocchi so any excuse to eat it, I’m game.
Haha I’m a sucker for cheese, too! And gnocchi! This recipe is definitely one of my all-time favorites! lol
Hi! I love gnocchi and this looks amazing! I have a couple questions about the recipe though. First, after cooking the bacon do you just leave it in the pan for the rest of the recipe? Or remove and add back in later? And second, step 5 days to let the gnocchi simmer in the sauce, but then step 6 says to add the uncooked gnocchi, so just wondering when it’s supposed to go in. Thanks so much!
Hi Mary!
I just leave the bacon in the pan as I build the sauce! You’re welcome to remove it to a paper towel lined plate though if you prefer. And step 5 should say to add the gnocchi and allow it to simmer in the sauce as the oven heats up – that’s totally my fault! I changed the recipe to read correctly now, but I’m sorry about that. I hope that all helps and please let me know if you have any other questions!
Cheesy dishes are my favorite and I just cant skip trying one out. Looks yum and delicious.
This pan of sausage and bacon baked gnocchi looks so beautiful! I love all the wonderful ingredients and cheese that seems to be melted just perfectly. This would be something my family would dig into. Yum’d to save this excellent looking sausage and bacon baked gnocchi recipe.
Thank you so much for saving and commenting, Heidy!! I hope you get to make this soon!
Ok, I need this in my life!! The cheesyness looks like heaven to me!!! This is on my MUST MAKE list!
One pot recipes are the best especially at time when we are locked down due to COVID-19
Exactly. This stuff is no joke! But having these easy, filling meals is helpful at home!
If it’s one thing I can’t resist it’s gnocchi. Your picture of the gooey cheese is making me drool. I’ve got some homemade gnocchi in the freezer. I now will be making them with sausage and bacon. Thank you for the inspiration.
I love that you have homemade gnocchi, Marisa! I hope you get to make this dish, and more importantly, I hope you love it!
I don’t eat Gnocchi often but this sounds like a great version to try it out with, especially with the sausage and bacon, which are always winners in my book! I’ll be saving this.
I’m so glad you’re saving the recipe, Femi! I can’t resist a good pasta with sausage and bacon, either!
I love gnocchi and this one pot dish is amazing. So cheesy and yummy..I family adored this dish. This dish is hearty and has so much flavor. I will be making this again very soon
I’m so glad you and your family enjoyed it, Debbie! Thank you so much for such a kind comment!
This gnocchi bake looks like the ultimate comfort food for cold nights! I think this will be devoured in my house!
It is definitely the ultimate comfort food! It’s hard to turn down seconds, that’s for sure!
I already loved gnocchi a lot – with sausage and bacon now?? Can’t wait to make this!!! All that cheese will be on my dreams tonight hahah
Haha my dreams are usually of cheese, too! lol. And I hope you get to make this soon! It’s delicious!