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    Home > Blog > Pasta & Noodles > Baked Gnocchi (with Sausage and Kale)

    Baked Gnocchi (with Sausage and Kale)

    by Teri Lyn Fisher · Published: Sep 9, 2024 · Modified: Apr 5, 2022

    Jump to Recipe
    Our Baked Gnocchi with Sausage and Kale is a cozy, creamy dish with pillowy gnocchi, savory sausage, and tender kale, all baked in a rich Parmesan cream sauce.
    Baked gnocchi being scooped out onto a plate.

    Our Baked Gnocchi with Sausage and Kale is a cozy, comforting one-dish meal, brimming with rich and savory flavors. It looks and tastes good enough for date night but is easy enough to make at the end of a busy workday. While the ingredients are simple, they combine for a decadent and filling pasta dinner you’ll love.

    You can make homemade gnocchi using our Simple Homemade Gnocchi Recipe or store-bought; either will do the trick. You could even try our Sweet Potato Gnocchi for a fun and colorful twist! Whichever kind you choose, these soft, doughy potato dumplings pair perfectly with rich sausage and hearty kale. Once you love gnocchi as much as we do, you can even substitute it for noodles like we do in our favorite Chicken and Gnocchi Soup!

    How to Make Baked Gnocchi

    Ingredients

    Baked gnocchi ingredients.

    Process

    1. Preheat oven to 375˚F. In a large pan, add oil and place over medium-high heat. Add sausage and brown for 3 to 4 minutes, breaking up into bite-sized pieces.
    2. Add kale and continue to sauté for an additional 3 to 4 minutes.
    Sausage cooking in a skillet.
    Sausage and kale cooking in a skillet.
    1. Transfer mixture into a mixing bowl and set aside.
    2. Melt 2 tablespoons butter into pan and add gnocchi to the pan. Lightly brown for 2 to 3 minutes.
    Sausage and kale in a bowl.
    Gnocchi searing in a skillet.
    1. Transfer gnocchi into the same bowl as the sausage and kale.
    2. Add shallots, garlic, and cream to the skillet and simmer over medium heat.
    Gnocchi added to a bowl with sausage and kale.
    Shallots and garlic cooking in a skillet.
    1. Once the mixture has reduced by ⅓, add the Parmesan and stir. Season with salt and pepper.
    2. Add the gnocchi mixture and continue to simmer over low heat for 1 to 2 minutes.
    Cream sauce simmering to make baked gnocchi.
    Gnocchi, kale, and sausage in a skillet being tossed with a cream sauce.
    1. Transfer the mixture to a shallow baking dish and bake for 15 to 20 minutes until the sauce has thickened.
    2. Remove from heat, top with crushed pepper flakes, and serve.
    Gnocchi mixture in a pan about to go into the oven.
    Baked gnocchi fresh out of the oven.

    Important Tools You Will Need

    • A large pan or skillet for browning the sausage and gnocchi––a non-stick one like this is perfect!
    • A shallow (3.5qt) baking dish for baking the gnocchi with sausage and kale in the oven.

    Variations

    • Replace the heavy cream with a tomato sauce or marinara for a lighter, tangy flavor. For a ‘rosé style sauce, swap half the cream for marinara.
    • Add a tablespoon or two of pesto to the cream sauce for a light, herby flavor.
    • Add a scoop of Calabrian chili paste for heat.
    • Swap plain potato gnocchi for sweet potato, cauliflower, or whole wheat gnocchi.
    • Swap all or some cheese with mozzarella, fontina, or gouda cheese.
    • Use spinach or Swiss chard in place of the kale.
    • Add a handful of sun-dried tomatoes, roasted red peppers, or mushrooms for a unique burst of flavor to the dish.

    Instructions for Using Frozen Gnocchi

    You can use frozen gnocchi instead of fresh or dried gnocchi for this recipe.

    To use frozen gnocchi, add them to the pan straight from the freezer (no thawing required), exactly as you would with fresh gnocchi. Just add a few minutes to the cooking time as you sauté. Frozen gnocchi will take closer to 5-6 minutes to thaw through and brown on the outside, as opposed to 2-3 minutes for fresh.

    Tips and Tricks for Baked Gnocchi Success

    • To avoid overcooked and mushy gnocchi, do not boil them ahead of time or let them boil in the sauce. All they need is a few minutes to brown and a couple of minutes to simmer in the sauce before adding them to the pan to bake.
    • When sauteeing the kale, give it enough time to wilt. This helps the kale become tender as it bakes, so you won’t be stuck with tough, chewy pieces in your baked gnocchi.
    • Use fresh ingredients if you can. There isn’t much to this recipe, so quality is extremely important. Freshly grated parmesan cheese, quality sausage, and fresh garlic and shallots will shine through in this dish.
    • Be careful not to reduce the sauce too much as it’s simmering on the stove. It will continue to thicken as it bakes in the oven.
    Baked gnocchi with some red pepper flakes on the side.

    Make Ahead, Freezing and Reheating Instructions

    Make Ahead

    You can easily make this baked gnocchi dish up to 24 hours ahead of time by assembling the entire thing right up to the point of putting it in the oven or meal-prepping a couple of ingredients to shave time off of cooking during the week.

    To meal prep the entire dish, follow the directions as written, and once you’ve added everything to the baking dish, let it cool before covering it with plastic wrap and a lid or aluminum foil. Refrigerate it for up to 24 hours. When you’re ready to bake it, remove the dish from the fridge and let it sit at room temperature for about 30 minutes, then bake as directed. If it’s still cold when you put it in the oven, it may need an extra 5 minutes in the oven.

    Or you can shave time off this meal by preparing separate components ahead of time and then assembling and baking when you’re ready. Brown the sausage, gnocchi, and kale let them cool and store the mixture in an airtight container in the refrigerator for up to 2 days. Then, when you’re ready to bake it, proceed with the recipe as written.

    Baked gnocchi in a pan being scooped out to serve.

    Freezing

    Freezing dishes with cream sauces isn’t recommended, as the texture tends to be off when reheating. However, you can still freeze the entire prepared dish or leftovers by adding them to a freezer-safe dish and closing it tightly, removing as much air as possible. Freeze for up to 3 months.

    To reheat, let it thaw in the refrigerator overnight, then follow reheating instructions for leftovers or bake as directed.

    Reheating

    For the best results, we love reheating baked gnocchi in the oven. Just add your leftovers to an oven-safe container and cover with aluminum foil. Bake in an oven preheated to 350˚F for 10 minutes or until warmed through. You can remove the foil in the last couple of minutes as long as the gnocchi isn’t dried out. (If it does seem dry, just add a splash of cream and stir.)

    You could also place any leftovers in a microwave-safe dish and microwave (covered) for 60-90 seconds or until warmed through.

    More Delicious Baked Pasta Recipes You Will Love

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      Chicken Tetrazzini Recipe
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      Baked Ziti
    • Cacio e pepe pasta pie with slices cut.
      Cacio e Pepe Pasta Pie
    • Turkey sausage and mascarpone stuffed shells in a baking dish with a spoon.
      Baked Turkey Sausage and Mascarpone Stuffed Shells
    Close up on baked gnocchi being scooped out.

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    Baked gnocchi recipe card.

    Baked Gnocchi (with Sausage and Kale)

    5 from 7 votes
    PRINT RECIPE Pin Recipe
    Our Baked Gnocchi with Sausage and Kale is a cozy, creamy dish with pillowy gnocchi, savory sausage, and tender kale, all baked in a rich Parmesan cream sauce.
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins
    Servings: 6

      INGREDIENTS  

    • 1 pound gnocchi (or store-bought)
    • 2 tablespoons olive oil
    • ½ pound mild Italian sausage
    • 1 bunch tuscan kale ribs removed and torn into bite sized pieces
    • 3 tablespoons unsalted butter divided
    • 1 minced shallot about 1/3 cup
    • 2 thinly sliced garlic cloves
    • 2 cups heavy cream
    • 2 ounces freshly grated Parmesan
    • salt and pepper to taste

    garnish

    • crushed red pepper flakes optional

      INSTRUCTIONS  

    • Preheat oven to 375˚F. In a large pan, add oil and place over medium-high heat. Add sausage and brown for 3 to 4 minutes, breaking up into bite-sized pieces.
    • Add kale and continue to sauté for an additional 3 to 4 minutes.
    • Transfer mixture into a mixing bowl and set aside.
    • Melt 2 tablespoons butter into pan and add gnocchi to the pan. Lightly brown for 2 to 3 minutes.
    • Transfer gnocchi into the same bowl as the sausage and kale.
    • Add shallots, garlic and cream into the skillet and simmer over medium heat.
    • Once the mixture has reduced by ⅓ add the Parmesan and stir. Season with salt and pepper.
    • Add the gnocchi mixture and continue to simmer over low heat for 1 to 2 minutes.
    • Transfer mixture to a shallow baking dish and bake for 15 to 20 minutes, until sauce has thickened.
    • Remove from heat, top with crushed pepper flakes, and serve.
    Calories: 674kcal Carbohydrates: 34g Protein: 15g Fat: 55g Saturated Fat: 29g Polyunsaturated Fat: 4g Monounsaturated Fat: 18g Trans Fat: 0.2g Cholesterol: 142mg Sodium: 1326mg Potassium: 365mg Fiber: 4g Sugar: 3g Vitamin A: 5919IU Vitamin C: 44mg Calcium: 278mg Iron: 4mg
    CUISINE: Italian-american
    KEYWORD: baked gnocchi, gnocchi
    COURSE: dinner, lunch

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    September 9, 2024 / 24 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Yaki Udon
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    Reader Interactions

    September 9, 2024 / 24 Comments

    Comments

      5 from 7 votes (4 ratings without comment)

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    1. Susan

      January 28, 2025 at 4:12 pm

      Thank you for sharing this recipe. I have a couple questions though that might be helpful to be answered for the next folks who make it. What size shallow baking dish do you recommend and where does the third tablespoon of butter go?
      How long should it take for sauce to be reduced by one third?
      Thanks!

      Reply
    2. Anonymous

      November 11, 2024 at 12:47 am

      5 stars
      This baked gnocchi recipe looks so yummy! The mix of sausage, kale, and creamy sauce sounds perfect.

      Reply
    3. HL

      September 29, 2024 at 2:45 pm

      5 stars
      Easy to prep, make, and enjoy! With kids ranging from HS to preschool, finding a dinner that is a homerun is hard. My picky eater even went crazy for this! Thank you for helping my get some Kale into that little body.

      Reply
    4. Ash

      August 15, 2020 at 7:52 am

      5 stars
      Ive made this recipe about 4 times since I discovered it and it’s so good every time. Its hands down one of my favorite ways to eat gnocchi.

      Reply
    5. Lauren

      February 23, 2018 at 1:46 pm

      When you say a bunch of kale, is that like a handful of stalks or the bundles that come pre-grouped in the grocery store? Can’t wait to try it this cold and wet weekend!

      Reply
      • Jenny Park

        February 24, 2018 at 8:59 am

        The bundle that comes in the store! :)

        Reply
    6. Theresa Hare

      November 25, 2017 at 2:56 pm

      I have made this recipe and my family & I love it. I will be making this for a a dinner party on Tuesday Nov. 28th. Do you think it would work to assemble this ingredients in the casserole dish ahead of time in the morning or late afternoon and bake just before serving?

      Reply
      • Jenny Park

        November 27, 2017 at 11:43 am

        Totally! I would just make sure to add a tad bit more of the cream so make sure your dish doesn’t dry out!

        Reply
    7. Linette

      May 18, 2017 at 8:23 pm

      This has become a family favorite. And it’s so easy and quick to make. The only drawback is that it disappears way too fast! Thanks for a great recipe! Keep it up!

      Reply
    8. Kelsey

      May 16, 2017 at 8:30 pm

      I made this with store-bought potato gnocchi, frozen spinach, and red onion instead of shallot because my quick grocery trip did not yield the recipe’s specific ingredients, and it was amazing! The spinach creamed with the sausage and cream mixture so well and the red onion did not overpower. Spinach is a great alternative for tbose of you who can’t find or don’t like kale! My mom loved the dish too!

      Reply
    9. Paola

      November 21, 2016 at 8:34 am

      I usually don’t comment, but I just finished this recipe and It is amazing! I used store bought gnocchi and instead of kale I used some spinach. So tasty!

      Reply
    10. Liz

      November 12, 2016 at 4:50 am

      I just LOVE baked gnocchi! It’s one of my favorite comfort foods. And I think we all need a little comfort food right now. Definitely good timing with this re-post!

      Reply
    11. Marj

      August 30, 2016 at 7:53 am

      Hi, is there any way to substitute at some or all of the heavy cream? I’m lactose sensitive and am not completely sure I can handle all the dairy. Thank you!

      Reply
      • Jenny Park

        September 01, 2016 at 12:55 pm

        You can substitute with some coconut cream, although it will impart a coconut flavor to the dish. You can also sub with some cashew cream or you can blend up some silken tofu and stir it into the dish

        Reply
    12. Food Mumbai

      February 18, 2016 at 11:39 pm

      Superb & mouth-watering recipe with sausage!!! Really love it, & also your blog… Thanks from Food Mumbai Blog

      Reply
    13. Ashley Huddleston

      January 26, 2016 at 9:38 am

      I just made this and it was amazing! I will definitely be making this again!

      Reply
    14. Brie

      November 18, 2015 at 5:31 am

      This looks AMAZING. Just wondering though – say I were to be lazy (hypothetically speaking, of course) and wanted to use store bought gnocchi, how much would I need?

      Thanks in advance – can’t wait to try this recipe out!

      Reply
      • Jenny Park

        November 18, 2015 at 11:05 am

        You should be good with about 16-18 ounces or gnocchi!

        Reply
        • Brie

          November 23, 2015 at 7:04 am

          Made this last night – omg, it’s so good. I’ll definitely be adding this into the winter rotation. Thanks so much for sharing!

          Reply
    15. Brie

      November 17, 2015 at 4:22 pm

      Question: if I were (hypothetically speaking, of course) to be lazy and user store bought gnocchi, what size package should I buy?

      Reply
      • Ann

        December 22, 2019 at 3:38 pm

        About how long do you heat the cream mixture to reduce it by one third

        Reply
        • Jenny Park

          December 24, 2019 at 1:55 pm

          Depending on your stove, about 10 to 15 minutes

          Reply
    16. Amanda

      November 09, 2015 at 8:52 am

      It just started raining buckets here in the Pacific NW so this might get put into dinner rotation. Looks delish!

      Reply
    17. Karen @ Seasonal Cravings

      November 07, 2015 at 5:10 am

      I can’t believe I’m admitting this, but I’ve never made gnocchi. How is that possible? This looks like the best way to eat it; slathered in creamy goodness.

      Reply

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    Baked gnocchi being scooped out onto a plate.
    Baked gnocchi being scooped out onto a plate.
    Baked gnocchi with some red pepper flakes on the side.
    Baked gnocchi with some red pepper flakes on the side.
    Baked gnocchi in a pan being scooped out to serve.

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