Oh friends. You know how there is dinner. And then there is dinner. This baked skillet gnocchi falls under that latter category.
Super delicious and easy to throw together, this delicious gnocchi is sautéed up with plenty of onion, garlic, tomatoes, spinach, chicken sausage and fresh herbs. Then, we top it all with melty mozzarella and of course, freshly shaved parmesan.
Into the oven it goes to bubble away until – wait for it – a parsley and parmesan panko bread topping is sprinkled on the top. Flip on the broiler for a few and you’ve got a gooey pasta with a perfectly crisp top. In other words, pretty much the best thing you can eat on these slightly chillier nights. Glass of pinot noir on the side, of course. Make it this weekend!
Happy Friday friends!
BAKED SKILET GNOCCHI
Recipe adapted from Chelsea’s Messy Apron
1 tablespoon olive oil
1 medium onion chopped
2 cloves garlic minced
1 package precooked sausages (I used chicken sausage from Trader Joes)
1/4 cup chicken stock
1 can (14.5 ounces) Italian diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon paprika optional
Seasoned salt and pepper
1 can (15 ounces) cannellini beans, drained and rinsed
1 package (16 ounces) fresh gnocchi
1 and 1/2 cups fresh spinach, chopped up
1/2 cup freshly grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese, plus more for bread topping
Few handfuls panko bread topping
2 TBS butter, melted
2 TBS freshly chopped parsley
Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
Put a large oven-safe skillet (I use a 12 inch lodge dutch oven skillet), on the stove at medium-high heat. Pour in the olive oil.
Add in the chopped onion and stir until the onion is clear — about 4 minutes. Add in the garlic and stir for another 30 seconds.
Coin the sausage and add to the skillet. Cook over high heat until lightly browned or about 3-4 minutes.
Add in the water or broth, undrained Italian diced tomatoes, oregano, parsley, garlic powder, paprika, seasoned salt and pepper, cannellini beans, and uncooked gnocchi. Stir until everything is well combined. Gently stir in the spinach and make sure it’s somewhat covered with liquid.
Top with mozzarella and Parmesan cheese and place in the oven.
Bake for 20 minutes or so. While baking, mix together the panko bread crumbs with the butter, parsley and a little more parmesan. Sprinkle on top and bake a few more minutes. If desired, turn on the broiler and then broil for another 2-3 minutes for a delicious crispy top.
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