Cheesy Gnocchi Skillet with Rosemary Breadcrumbs
New & Notable

Cheesy Gnocchi Skillet

with Rosemary Breadcrumbs

40 MIN
+$3.99/serving 4 Servings
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    From the Test Kitchen

    For this comforting dish, you'll bake pillowy gnocchi in a creamy, subtly spicy tomato sauce under a layer of melty mozzarella cheese. Spinach and zucchini add pops of green, and you'll top the skillet with fragrant rosemary breadcrumbs and tangy parmesan for an indulgent finish.
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    • Nutrition
      PER SERVING
    • Calories
      920 Cals (est.)
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    ingredients
    Cheesy Gnocchi Skillet with Rosemary Breadcrumbs
    Title
    • 20 oz Hot Italian Pork Sausage
    • 17.6 oz Gnocchi
    • 2 cloves Garlic
    • 1 8-Oz Can Tomato Sauce
    • 1 tsp Whole Dried Oregano
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Cream
    • ½ lb Fresh Mozzarella Cheese
    • 1 Tbsp Calabrian Chile Paste
    • 2 Zucchini
    • ¼ cup Panko Breadcrumbs
    • 1 bunch Rosemary
    • 5 oz Baby Spinach
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; finely chop the leaves.

    Make the rosemary breadcrumbs
    2 Make the rosemary breadcrumbs

    In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped rosemary and breadcrumbs; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

    Cook the sausage
    3 Cook the sausage

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Make the sauce
    4 Make the sauce

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic, oregano, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Add the tomato sauce (carefully, as the liquid may splatter), cream (shaking the packet before opening), and spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat; taste, then season with salt and pepper if desired.

    Bake the skillet & serve your dish
    5 Bake the skillet & serve your dish

    Add the gnocchi and cooked sausage to the pan and stir to combine. If your pan isn't oven safe, transfer the gnocchi and sauce to a baking dish. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Carefully cover the pan with foil. Bake in the oven 10 to 12 minutes, or until the filling is bubbly. Carefully remove the foil. Continue to bake 3 to 5 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 3 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven and let stand at least 2 minutes before serving. Serve the baked skillet garnished with the rosemary breadcrumbs and parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; finely chop the leaves.

    2 Make the rosemary breadcrumbs

    In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped rosemary and breadcrumbs; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

    Make the rosemary breadcrumbs
    Cook the sausage
    3 Cook the sausage

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    4 Make the sauce

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic, oregano, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Add the tomato sauce (carefully, as the liquid may splatter), cream (shaking the packet before opening), and spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat; taste, then season with salt and pepper if desired.

    Make the sauce
    Bake the skillet & serve your dish
    5 Bake the skillet & serve your dish

    Add the gnocchi and cooked sausage to the pan and stir to combine. If your pan isn't oven safe, transfer the gnocchi and sauce to a baking dish. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Carefully cover the pan with foil. Bake in the oven 10 to 12 minutes, or until the filling is bubbly. Carefully remove the foil. Continue to bake 3 to 5 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 3 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven and let stand at least 2 minutes before serving. Serve the baked skillet garnished with the rosemary breadcrumbs and parmesan. Enjoy!

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