Name: 1-Pan Italian Sausage and Gnocchi Bake: Irresistible Comfort
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage, casings removed; 1 lb potato gnocchi; 1 (24 oz) jar marinara sauce; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/4 tsp red pepper flakes (optional); 1 tbsp olive oil; Salt and pepper to taste

Jump to Recipe

There’s something magical about a dish that feels like a warm hug after a long day. For me, that’s my Italian Sausage and Gnocchi Bake. It’s the kind of meal that brings everyone to the table, no matter how busy life gets. I remember the first time I made it—I was looking for something hearty and comforting, and this dish checked all the boxes. It’s quick to throw together, packed with flavor, and always leaves everyone asking for seconds.

What I love most about this recipe is how easy it is. You don’t need to be a gourmet chef to pull it off. With just a handful of ingredients—Italian sausage, pillowy gnocchi, a rich marinara sauce, and a generous layer of melted cheese—it’s a meal that feels indulgent without being fussy. Trust me, it’s become a go-to in my kitchen for weeknight dinners and even casual gatherings.

Having cooked Italian dishes for years, I’ve learned a few tricks to make them shine. For this bake, it’s all about balancing the savory sausage with the creamy gnocchi and tangy sauce. It’s a dish that’s as forgiving as it is delicious, so don’t be afraid to make it your own. Ready to dive in? Let’s get cooking!

Italian Sausage and Gnocchi Bake - detail 1

Why You’ll Love This Italian Sausage and Gnocchi Bake

This dish is a total game-changer—here’s why:

Weeknight lifesaver: It comes together in under an hour, even when you’re exhausted after work. The prep is so simple, you’ll have it in the oven before takeout could arrive.
Comfort food magic: That combo of savory sausage, pillowy gnocchi, and melted cheese? Pure coziness in every bite. It’s like your favorite Italian restaurant meal, but homemade.
Crowd-pleaser: Picky kids, hungry teens, dinner guests—everyone goes back for seconds. The flavors are bold but familiar, so nobody turns up their nose.

Leftovers rule: Somehow tastes even better the next day (if you’re lucky enough to have any left). The gnocchi soaks up all those delicious flavors overnight.

Honestly? Even my “I don’t cook” friends have successfully made this—it’s that foolproof.

Ingredients for Italian Sausage and Gnocchi Bake

Here’s everything you’ll need to make this cozy, flavor-packed bake. I promise, it’s nothing fancy—just good, simple ingredients that work magic together:

1 lb Italian sausage: Casings removed—trust me, it’s easier to crumble that way.
1 lb potato gnocchi: Store-bought works perfectly here, so no stress.
1 (24 oz) jar marinara sauce: Use your favorite brand or homemade if you’re feeling fancy.

1 cup shredded mozzarella cheese: Because everything’s better with melty cheese.
1/2 cup grated Parmesan cheese: Adds a salty, nutty kick—don’t skip it!
1 tsp dried basil + 1 tsp dried oregano: These herbs bring that classic Italian flavor.

1/2 tsp garlic powder: For a little garlicky goodness without the chopping.
1/4 tsp red pepper flakes (optional): Add a hint of heat if you’re into it.
1 tbsp olive oil: For sautéing the sausage—just enough to keep it from sticking.

Salt and pepper to taste: Season as you go—it makes all the difference.

See? Nothing complicated. Just pantry staples and a few fresh touches to make it shine.

How to Make Italian Sausage and Gnocchi Bake

Don’t let the layers fool you—this dish is a breeze to put together. Follow these simple steps, and you’ll have a bubbling, cheesy masterpiece in no time. I’ve made this so often, I could do it in my sleep (and some nights, I practically do!).

Preheat and prep

First things first: crank that oven to 375°F (190°C). While it heats up, grab your biggest skillet—this’ll be your one-pot wonder until the baking dish comes into play. Trust me, fewer dishes to wash is always a win in my book.

Brown that sausage

Heat the olive oil over medium heat, then add the Italian sausage (casings removed—just squeeze it right out like toothpaste). Use your spoon to break it into crumbles as it cooks. You’ll know it’s ready when it’s browned and smells irresistible, about 5-7 minutes. Pro tip: if there’s excess grease, drain a bit off—but leave some for flavor!

Sauce it up

Now, pour in your marinara sauce and sprinkle in the basil, oregano, garlic powder, and red pepper flakes if you’re using them. Give it a good stir and let it simmer for about 5 minutes. The sauce will thicken slightly and all those flavors will get to know each other. Your kitchen should smell amazing right about now.

Cook the gnocchi

While the sauce simmers, cook the gnocchi according to the package—usually just 2-3 minutes in boiling water. They’re done when they float to the top like little dumpling clouds. Drain them well, then gently fold them into the sausage and sauce mixture. Be careful not to overmix—you want to keep those pillowy gnocchi intact.

Cheese, please!

Transfer everything to a baking dish (I use a 9×13, but anything similar works). Now, the best part: sprinkle the mozzarella and Parmesan evenly over the top. Don’t skimp—this is where the magic happens!

Bake to perfection

Pop it in the oven for about 20 minutes, until the cheese is melted and bubbly with those golden spots we all love. Resist the urge to dig in immediately—let it rest for 5 minutes. This helps the sauce set so it doesn’t run everywhere when you serve it.

Italian Sausage and Gnocchi Bake - detail 2

And just like that, you’ve got a hearty, comforting meal that tastes like you spent hours in the kitchen. Serve it up and watch the smiles—that’s my favorite part.

Tips for Perfect Italian Sausage and Gnocchi Bake

After making this dish more times than I can count, I’ve picked up a few tricks to take it from good to “wow!” every single time:

Spice it up: Swap mild sausage for hot Italian sausage if you love a kick—it adds fantastic depth of flavor without being overwhelming.

Fresh herbs win: If you have fresh basil on hand, use it! Tear a handful and stir it in at the end for a bright, aromatic twist.
Don’t over-boil gnocchi: They cook fast! Pull them the second they float, or they’ll turn mushy in the bake.
Broiler finish: For extra bubbly, golden cheese, pop it under the broiler for the last 1-2 minutes—just watch it closely!

Little tweaks make all the difference—trust me, your taste buds will thank you.

Variations for Italian Sausage and Gnocchi Bake

One of my favorite things about this dish? It’s like a blank canvas for creativity. Here are some easy twists I’ve tried (and loved!) over the years:

Veggie boost: Stir in a couple handfuls of fresh spinach or kale when you add the sauce—it wilts perfectly and sneaks in some greens.

Cheese swap: Try fontina or provolone instead of mozzarella for a richer flavor, or add dollops of ricotta for creamy pockets.
Pasta alternative: No gnocchi? Use penne or rigatoni—just adjust the baking time by 5-10 minutes.
Meat lovers: Mix in crispy pancetta or prosciutto with the sausage for extra savory goodness.

The best part? Every variation still gives you that same cozy, cheesy comfort—just with your personal spin!

Serving Suggestions for Italian Sausage and Gnocchi Bake

This bake is hearty enough to stand alone, but I love pairing it with a simple green salad tossed with balsamic vinaigrette—the crispness cuts through the richness perfectly. Garlic bread is never a bad idea either—sopping up that cheesy sauce is half the fun! For wine nights, a medium-bodied red like Chianti makes a fantastic match.

Storage and Reheating Instructions

Leftovers? Lucky you! Let the bake cool completely, then store it in an airtight container in the fridge for up to 3 days. When reheating, I pop individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven for about 15 minutes (cover with foil to keep the cheese from drying out). The gnocchi stays surprisingly tender—just add a splash of water if the sauce seems too thick.

Nutritional Information for Italian Sausage and Gnocchi Bake

Here’s the scoop on what you’re getting in each hearty serving (based on 4 servings):

Calories: 550
Fat: 30g (12g saturated)
Carbs: 45g
Fiber: 4g
Protein: 25g
Sodium: 1200mg

These are estimates—your numbers might dance a bit depending on your sausage’s leanness or cheese choices. I always say: good food’s about joy first, numbers second!

FAQs About Italian Sausage and Gnocchi Bake

Can I use fresh gnocchi instead of shelf-stable?
Absolutely! Fresh gnocchi works beautifully—just skip the boiling step since they’ll cook perfectly in the oven. The texture might be slightly more tender, which I actually love. Either way, you’re golden.

How do I make this dish spicier?
Three easy ways: 1) Use hot Italian sausage instead of mild, 2) Double the red pepper flakes, or 3) Stir in diced jalapeños when browning the sausage. My husband always votes for “all of the above”—but fair warning, it’ll clear your sinuses!

Can I freeze leftovers?
You bet! Let it cool completely, then wrap tightly or store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. The gnocchi stays surprisingly good—just expect them to be a bit softer after freezing.

What if I don’t have marinara sauce?
No stress! Use crushed tomatoes seasoned with extra garlic and herbs, or even a quick homemade sauce with tomato paste + water + spices. I’ve even used arrabbiata sauce when I wanted extra kick—it’s hard to mess this one up.

Why let it rest before serving?
Those 5 minutes aren’t just torture—they let the sauce thicken slightly so it doesn’t run everywhere when you scoop it. Plus, nobody likes burning their mouth on molten cheese (learned that the hard way!).

For more delicious recipes and inspiration, check out Cooking with Judy on Pinterest.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love This Italian Sausage and Gnocchi Bake

Ingredients for Italian Sausage and Gnocchi Bake