Can you bake gnocchi without first boiling it?

Yes! It works great if there is a little moisture with them, like a sauce or juicy vegetable.

Why are whole canned tomatoes better?

Generally, whole tomatoes are higher quality because in order to can them, they need to be in good shape. Diced tomatoes have calcium chloride added to help retain their shape. They do not break down as well into sauces.

What does Italian sausage taste like?

It is packed with flavors from garlic, herbs, anise or fennel and can be found spicy or mild.

Baked Gnocchi with Kale & Sausage

Name: Baked Gnocchi with Kale and Sausage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1/4-1/2 teaspoon red pepper flakes (more if you like a good spice like we do!); 1 tablespoon whole fennel seeds; 4 large garlic cloves, chopped small; 28 ounce-can whole peeled tomatoes; 1 teaspoon salt (adjust to taste-see notes*); 1/4 teaspoon black pepper; 2 teaspoons dried oregano; 1 bunch kale, about 4 cups destemmed and chopped (saved stems are great to add to soup); 1/2 pound Italian sausage links, precooked (or use a plant-based sausage); 1 1/2 pounds gnocchi, uncooked (see notes) store bought or homemade; 8 ounces fresh mozzarella, cut into 1/4″slices (or swap out for burrata or ricotta); 3/4 cup pecorino romano or parmesan, grated

Description

This Baked Gnocchi with Kale and Sausage is hearty and delicious. Vegetarian-adaptable and easy enough for weeknights. A cozy one-pan meal that comes together in about 30 minutes!

Ingredients

Scale

3 tablespoons olive oil
1/4–1/2 teaspoon red pepper flakes (more if you like a good spice like we do!)
1 tablespoon whole fennel seeds
4 large garlic cloves, chopped small
28 ounce-can whole peeled tomatoes
1 teaspoon salt (adjust to taste-see notes*)
1/4 teaspoon black pepper
2 teaspoons dried oregano
1 bunch kale, about 4 cups destemmed and chopped (saved stems are great to add to soup)
1/2 pound Italian sausage links, precooked (or use a plant-based sausage)
1 1/2 pounds gnocchi, uncooked (see notes) store bought or homemade
8 ounces fresh mozzarella, cut into 1/4″slices (or swap out for burrata or ricotta)
3/4 cup pecorino romano or parmesan, grated

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Instructions

Preheat oven to 350F. In a 12-inch oven-proof skillet or brasier over medium heat, sauté garlic with red pepper flakes and fennel seeds in olive oil for 2-3 minutes.
Add tomatoes, salt, pepper, and oregano. Roughly break up the tomatoes with a spoon. Add kale and simmer on low for about 10 minutes until the kale is tender and the sauce thickens a little. Remove from heat.
Add in sausage and gnocchi. Top with grated parmesan and mozzarella slices.
Bake for 20 minutes uncovered until bubbling.

Notes

Feel free to swap out plant-based sausage for Italian Sausage.

If you are using raw Italian sausage links, make sure to slice and brown them first, cooking through, before adding.

The salt content is going to vary on the ingredients you use. Taste and add near the end if needed.

When using homemade gnocchi, if your gnocchi are really soft, boil for just 30 seconds. Drain and cool before adding in. Add frozen gnocchi directly into the bake, do not thaw first.

Nutrition

Serving Size: Calculated without the sausage.
Calories: 377
Sugar: 4.6 g
Sodium: 933.2 mg
Fat: 6.9 g
Saturated Fat: 1.5 g
Carbohydrates: 63.5 g
Fiber: 3.6 g
Protein: 19.4 g
Cholesterol: 8.8 mg