Baked Gnocchi and Sausage Skillet

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What is this dish?

Imagine your favorite classic baked ziti dish, but with gnocchi subbing in as your pasta. For this recipe, I actually used Trader Joe’s cauliflower gnocchi as a lighter option (nothing against pasta or gluten - my stomach just isn’t a fan), but traditional gnocchi would work just as well.

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But is it good?

Do you see the toasted cheese topping? Rarely am I let down by any dish that requires me to dig through a layer of crispy cheese to reach whatever treasures and deliciousness lie beneath. This dish isn’t as heavy as the traditional baked ziti, but definitely isn’t missing any flavor.

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Baked Gnocchi and Sausage Skillet


  • 2 Tbs. olive oil

  • 1/2 onion, diced

  • 1 lb. sausage links, casings removed

  • 24 oz. gnocchi*

  • 1lb. sausage links, casings removed

  • 24 oz. marinara of choice

  • 2 cloves garlic, minced

  • 1 Tbs. Italian seasonings

  • 1/2 c. shredded mozzarella cheese

  • Fresh basil for garnish

*This would be two of Trader Joe’s cauliflower gnocchi bags. If using regular gnocchi, cook according to package instructions.


  1. Preheat the oven to 425 degrees.

  2. Place your cast iron skillet on the stove over medium-high heat.

  3. Add in the onion and sausage and saute until the sausage is browned. Remove the sausage and onion and set aside to drain excess grease.

  4. Add the cauliflower gnocchi to the skillet and cook until heated through.

  5. Return the sausage and onions to the skillet, along with the minced garlic, Italian seasonings, and marinara sauce. Stir to combine.

  6. Sprinkle the shredded mozzarella evenly over the top. Cover with foil.

  7. Place in the oven and cook for 10 minutes. After that time, turn the oven on broil. Remove the foil and return to the oven for 3 to 5 minutes, or until the top is crispy.

  8. Allow to sit for a couple minutes before topping with fresh basil.