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Baked Gnocchi with Italian Sausage and Baby Power Greens
Baked Gnocchi with Italian Sausage and Baby Power Greens
Baked Gnocchi with Italian Sausage and Baby Power Greens is a delicious and hearty dish that combines pillowy gnocchi, savory Italian sausage, and nutritious baby power greens. The gnocchi are cooked until tender, then mixed with sautéed Italian sausage and baby power greens, such as spinach, kale, or Swiss chard. Everything is then baked together in the oven until bubbly and golden brown.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- ½ lb. Italian sausage
- Sea salt to taste
- black pepper to taste
- 3 cups baby power greens
- 16 oz. gnocchi package, refrigerated
- 3 oz. cream cheese
- ½ cup heavy cream
- ½ cup whole milk
- 1 cup fontina grated
- ¼ c. parsley fresh, chopped
Instructions
- Preheat oven to 400°F. Lightly grease a 3 qt. casserole dish and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, and Italian sausage. Season with salt and black pepper, to taste. Cook, stirring occasionally and breaking up the sausage with a wooden spoon, until the vegetables are tender, and the sausage is browned, 5-6 minutes.
- Add the power greens and continue cooking until they wilt, 1-2 minutes.
- Meanwhile, prepare gnocchi according to package directions in salted boiling water.
- Add cream cheese, heavy cream, and milk to the sausage mixture and continue cooking until the cream sauce is bubbly and the cream cheese is nicely melted, another 2-3 minutes.
- When gnocchi has finished cooking, drain and add to the sausage mixture. Stir to coat.
- Transfer the gnocchi and sausage mixture into prepared casserole dish and top with fontina cheese. Bake 15-20 minutes or until everything is hot and bubbly and the cheese is melted and is light golden-brown.
- Top with fresh parsley and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
This recipe calls for baby power greens. This is a super-versatile combination that typically includes baby spinach, baby kale and baby red and green chards. If your grocery store does not carry this combination, simply substitute an equal amount/combination of your favorite baby greens. This recipe calls for fontina cheese. If it is unavailable in your area, feel free to substitute Gruyère, provolone, Gouda, or Emmental. They will all work perfectly in this recipe.
Nutrition
Calories: 789kcal (39%)Carbohydrates: 49g (16%)Protein: 25g (50%)Fat: 55g (85%)Saturated Fat: 26g (163%)Polyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 140mg (47%)Sodium: 1167mg (51%)Potassium: 442mg (13%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 2661IU (53%)Vitamin C: 30mg (36%)Calcium: 324mg (32%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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