Gnocchi Lasagna Bake

This gnocchi lasagna bake combines pillowy potato gnocchi with a flavorful sauce made with ground pork and tomatoes. A topping of three different cheeses ensures every bite tastes like the classic layered dish.

Calories

216

Carbohydrates

25g

Protein

29g

Potassium

676mg

Fiber

9g

Sugar

14g

Ingredients

1 tablespoon olive oil
1 pound bulk Italian sausage
1 shallot, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) potato gnocchi
1 cup whole-milk ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh basil

Direction

Preheat the oven to 350°.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground sausage; cook until no longer pink, 6-8 minutes, breaking it up with a wooden spoon as it cooks. Reduce heat to medium. Add shallot; cook until tender, 1-2 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in crushed tomatoes, Italian seasoning, salt, pepper and crushed red pepper flakes.
Remove from heat; stir in gnocchi. Place dollops of ricotta cheese on top of the gnocchi. Sprinkle evenly with mozzarella and Parmesan cheeses. Bake 25-30 minutes or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let cool 10 minutes. Garnish with basil to serve.