This post may contain affiliate links. Please read our disclosure policy.
This easy pesto sausage gnocchi bake recipe makes a special weeknight meal or treat for company! It has fresh spinach, a white wine cream sauce, and a delightfully cheesy topping.
Try my similar Pesto Chicken Gnocchi Bake or Creamy Pesto Gnocchi next.
Why you’ll love it
It’s no secret that we love pesto around here. Using a jar of good-quality pesto is just such an easy way to infuse a lot of flavor into a variety of dishes, and it’ll never go out of style! This Italian sausage gnocchi bake is bursting with the flavor of basil and pine nuts.
To make it even better, we’re smothering the pillowy gnocchi with a layer of mozzarella because hot and bubbly cheese is always a good idea. There are very few ingredients in this baked gnocchi, and it’s a one pan meal that’s cheesy, flavorful, and simple!
What you’ll need
- Italian sausage – I use mild
- Onion and garlic – my go-to is sweet onion (Vidalia, Walla Walla, etc.)
- White wine – choose a dry white wine (sauv blanc, pinot gris) that you’d enjoy drinking. As always, cooking wine is no bueno.
- Heavy cream – it’s what makes this decadent and luxurious!
- Pesto – grab a jar of your fave for convenience. I like DeLallo. You can absolutely make my Homemade Pesto, though.
- Gnocchi – use the shelf-stable kind found in the dry pasta aisle
- Spinach – to get those greens in
- Mozzarella – cheesy goodness
Pro tip
You don’t need to pre-cook the gnocchi! It cooks right in the skillet, and the starch helps to thicken the sauce up.
How to make this baked sausage gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Crumble the sausage into an oven-safe skillet and cook, breaking it apart as you go. Add in the onions, and cook until softened. Drain out the excess fat. Add in the garlic and wine, and let it bubble for half a minute. Stir in the heavy cream and pesto.
Add in the gnocchi, and let it heat through. Remove from the heat, and stir in the spinach. Top with the cheese, and transfer to the oven. Bake until golden, and broil if desired. Let it rest, then season with salt & pepper and top with parsley and fresh parm if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my oven-safe skillet that goes seamlessly from stovetop to oven (and use your silicone oven mitts).
- Use a spoon or meat masher to break up the sausage.
- This is my fancy paper towel holder for cleanup on the go.
Substitutions and variations
- You could use hot Italian sausage or add some crushed red pepper flakes to spice it up!
- Don’t substitute the cream for anything lower fat. It won’t result in the desired texture and flavor.
- Sub the white wine for chicken broth if needed.
What to serve with this gnocchi bake
- Fresh crusty bread is my recommended pairing!
- To balance the richness, a bright salad is a good idea. Try my really simple Cucumber Tomato Avocado Salad or this Parmesan Arugula Salad or Beet and Spinach Salad.
- Other great options are dressing up salad greens with my Homemade Ranch Dressing or this reader favorite Italian Dressing.
Leftovers and storage
- Store any leftovers of this baked sausage gnocchi for 3-4 days in the fridge in a covered container.
- Reheat slowly over a low heat in a covered saucepan so the cheese gets nice and melty again.
- This one won’t freeze well due to the dairy.
More easy gnocchi recipes
If you made this Italian sausage and pesto baked gnocchi, please leave a star rating and review below! You can also tag me in Instagram stories so I can see your photos.
Pesto Sausage Gnocchi Bake
Ingredients
- 11 ounces Italian sausage see note
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1 cup heavy/whipping cream
- 3 tablespoons pesto
- 1 pound uncooked potato gnocchi
- 2 cups (packed) fresh baby spinach
- 1.5 cups shredded mozzarella cheese
- Freshly grated parmesan cheese optional, for serving
- Chopped fresh parsley optional, to taste
- Salt & pepper to taste
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Take the sausage meat out of the casings and crumble it into a deep oven-safe skillet over medium-high heat and cook for 5 minutes.
- Stir in the onions and continue cooking for another 5 minutes or until the sausage is browned and the onions have softened. Take the pan off the heat, tilt it, and spoon out excess fat.
- Return the pan to the heat, then add in the garlic and wine and let it bubble for about 30 seconds.
- Add in the cream and pesto, and stir until smooth.
- Stir in the gnocchi, and let it heat through for 1-2 minutes. Don't let the sauce get too thick. Add a splash more cream if it's starting to thicken up a lot.
- Take the skillet off the burner and stir in the spinach (I use two spoons and let it wilt a bit), then top with the mozzarella. Bake, uncovered, for 15 minutes. You can then broil to brown the cheese more if desired, but watch it carefully so it doesn't burn.
- Let it sit for 5 minutes prior to serving. Sprinkle with the parsley and freshly grated parmesan if desired, and season with salt & pepper if needed.
Notes
- I use 3 sausages from a 5-pack of Johnsonville Italian sausages. Anything in the 11 oz range will work. You can use hot Italian sausages if you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment