Hot Italian Sausage & Gnocchi

with Mozzarella & Tomatoes

45 min

Here, pillowy gnocchi, juicy tomatoes, and hot Italian pork sausage are baked in a hearty tomato sauce (with Calabrian chile for delightful sweet-hot flavor) under a layer of melty mozzarella cheese. 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!

Details

Nutrition

810 Cal/serving

See details

Ingredients

10 oz

Hot Italian Pork Sausage

12 oz

Gnocchi

1 ½ tsp

Calabrian Chile Paste

4 oz

Fresh Mozzarella Cheese

1 tbsp

Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

4 oz

Grape Tomatoes

1 each

8-oz can Tomato Sauce

1 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

1 OF 3

step 1

Add the sausage & bake the tray

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

Instructions

step 1

Add the sausage & bake the tray

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

step 2

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. In the tray, combine the gnocchi, tomato sauce, tomatoes, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper if desired; stir to thoroughly combine.

step 3

Add the mozzarella & serve your dish

Carefully remove the foil. Add half the mozzarella (you will have extra) in an even layer, tearing into small pieces before adding. 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!

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