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.
Gnocchi Lasagna Bake
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
- 28 ounces crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 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
Instructions
- Preheat the oven to 350°.
- 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.
- 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.
