Gnocchi Sausage Bake (Print Version)

# Ingredients:

→ Pasta & Base

01 - 1 pound (450g) prepackaged potato gnocchi – shelf-stable or frozen are both great choices
02 - Italian sausage, 1 pound (450g), casings off – optional but adds loads of flavor

→ Rich Sauce

03 - 1 cup (240ml) of marinara sauce you love
04 - 1 cup (240ml) heavy cream to make it rich and smooth

→ Cheese Toppings

05 - 2 cups (200g) shredded mozzarella – for that melty goodness
06 - 1/2 cup (50g) fresh Parmesan cheese, grated finely

→ Fresh Add-Ins

07 - 1 cup (150g) of cherry tomatoes, halved for bursts of sweetness
08 - 2 cups (60g) fresh baby spinach – healthy and vibrant
09 - 3 garlic cloves, minced to bring bold flavor
10 - 1 teaspoon of dried oregano for aromatic depth
11 - 1/4 cup (10g) torn fresh basil leaves to garnish
12 - 2 tablespoons of good olive oil – can't go wrong with quality oil
13 - A pinch each of salt and freshly cracked black pepper, adjust it to your taste

# Instructions:

01 - Preheat your oven to 375°F (190°C). If your gnocchi is frozen, follow the bag's directions to get it ready. Shelf-stable gnocchi? No extra steps needed!
02 - Heat up olive oil in an oven-friendly skillet. Stir in the garlic, letting it cook just until it's fragrant (about 1 minute). If you're using sausage, now's the time to cook it. Brown it nicely, then set it aside.
03 - Keep using the same skillet to whip up a creamy mix of heavy cream and marinara. Pour in the dried oregano to elevate the flavor.
04 - Time to layer! Start with some sauce at the bottom, then add your gnocchi, a handful of spinach, those juicy tomato halves, the sausage (if used), and both types of cheese. Keep stacking until you're out of ingredients or at the skillet's rim, then finish with extra mozzarella and Parmesan on top.
05 - Bake it for 20 to 25 minutes until you see golden, bubbly goodness. Want an even crispier top? Broil it for 2-3 minutes after baking. Let it sit for about 5-10 minutes before sprinkling fresh basil leaves over everything.

# Notes:

01 - Don't eat meat? You can skip the sausage—still tastes fantastic!
02 - If there are leftovers (unlikely!), they heat up perfectly the next day.
03 - Let it rest so everything stays intact and doesn't fall apart when served.

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