Oven-Baked Smoky Poblano Sausage Gnocchi

with Tomatoes & Monterey Jack

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, pillowy gnocchi, juicy tomatoes, and smoky poblano pork sausage are baked in a hearty pepper and tomato sauce before stirring in tangy crème fraîche and topping it all off with a layer of melty cheese.

Details

Nutrition per serving

Ingredients

10 oz

Smoky-Flavored Poblano Pork Sausage

12 oz

Gnocchi

4 oz

Grape Tomatoes

3 tbsp

Pepper Sofrito

2 oz

Shredded Cheddar & Monterey Jack Cheese Blend

2 tbsp

Tomato Paste

2 tbsp

Crème Fraîche

1 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the gnocchi, pepper sofrito, tomatoes, tomato paste, and 1/2 cup of water. Season with salt and pepper; stir to thoroughly combine.

step 2

Add the sausage & bake the tray

Add the sausage in an even layer (tearing into bite-sized pieces before adding). Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven.

step 3

Add the cheese & serve your dish

Carefully remove the foil. Add the crème fraîche; carefully stir to combine. Add half the cheddar and monterey jack (you will have extra) in an even layer. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the cheese is melted and the sausage is cooked through. Remove from the oven. Let stand at least 3 minutes before serving. Enjoy!