Gnocchi Lasagna Bake

Total Time Prep: 10 min. Bake: 1 hour
Yield 6 serving
Test Kitchen Approved
This gnocchi lasagna bake combines pillowy potato gnocchi with a flavorful sauce made with ground pork and tomatoes. A topping of three different cheeses ensures every bite tastes like the classic layered dish.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound bulk Italian sausage
  • 1 shallot, chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (16 ounces) potato gnocchi
  • 1 cup whole-milk ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon minced fresh basil

Directions

  1. Preheat the oven to 350°.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground sausage; cook until no longer pink, 6-8 minutes, breaking it up with a wooden spoon as it cooks. Reduce heat to medium. Add shallot; cook until tender, 1-2 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in crushed tomatoes, Italian seasoning, salt, pepper and crushed red pepper flakes.
  3. Remove from heat; stir in gnocchi. Place dollops of ricotta cheese on top of the gnocchi. Sprinkle evenly with mozzarella and Parmesan cheeses. Bake 25-30 minutes or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let cool 10 minutes. Garnish with basil to serve.

Nutrition Facts

1 serving: 607 calories, 33g fat (14g saturated fat), 104mg cholesterol, 1815mg sodium, 51g carbohydrate (7g sugars, 5g fiber), 28g protein.

This family-favorite recipe features pillowy gnocchi cooked in a flavorful, meaty tomato sauce, topped with a delicious combination of ricotta, mozzarella and Parmesan. —Susan Bronson, Rhinelander, Wisconsin
Recipe Creator

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