Creamy Sausage Gnocchi & Cheese is a super-rich dish that is hearty and comforting. Serve this with a big, fresh salad for a complete meal that’s perfect for the season.
Today’s dish was alllll my sister’s idea, and what a good one it was! It’s similar to mac & cheese only richer and heartier thanks to using gnocchi instead of pasta or macaroni.
I can imagine making this for visitors during the holiday season (it’s rich and filling, and easy to make), or as a special meal during the week to comfort you.
I thought my sister’s idea for this dish was really cool and totally unique, but after doing an online search I found a bunch of other gnocchi & cheese recipes!
For this dish, I adapted a recipe by Ina Garten for her “grown up” mac & cheese. I included sausage and left out some of the cheese she suggested, and it turned out great!
Have you ever had (or made your own) gnocchi? Gnocchi are like little dumplings that are made from a variety of ingredients. Some are made using potatoes, semolina flour, or cheese and eggs.
It’s typically boiled for a short time and served with your favorite sauce. I’ve made gnocchi before: you’ll love my Homemade Gnocchi with Pancetta, Mushrooms, and Sage. It really isn’t difficult to make, and it’s so flavorful!
If you like creamy pasta dishes chock full of vegetables, try my Creamy Pasta with Roasted Cauliflower and Mushrooms. This is a super-flavorful vegetarian dish everyone will love.
You don’t have to make your own gnocchi for this recipe if you don’t want to. In fact, that’s what makes Creamy Sausage Gnocchi & Cheese easy to make: use fresh gnocchi you can find at the grocery store.
Another of my recipes for gnocchi is the sort that is made with cheese and egg — no flour. Simple Spinach and Ricotta Gnocchi are a delight whether you serve them as part of your meal, or as an appetizer.
Creamy Sausage Gnocchi & Cheese
Creamy Sausage Gnocchi & Cheese is a fabulous dish to make during the holiday season for visitors. It will warm you and satisfy your hunger, without going to a lot of fuss to make it. Enjoy a batch soon!
Patricia Conte/Grab a Plate
Yields Serves 4
5 based on 7 review(s)
- 1/2 pound ground Italian sausage
- 16 ounces gnocchi
- 1-1/4 cups milk
- 2 tablespoons butter
- 2 tablespoons flour
- 4 ounces Gruyere, grated
- 4 ounces white cheddar, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes
- 3 tablespoons breadcrumbs
- 1/2-to-one tablespoon olive oil
- 1-1/2 teaspoon dried parsley flakes
- Nonstick cooking spray
- Preheat the oven to 375 degrees F.
- Lightly spray a 2-quart baking dish with the nonstick cooking spray and set aside.
- Cook the sausage until browned and cooked through. Set aside.
- Cook the gnocchi according to the package directions. Drain and set aside.
- In a small saucepan, add the milk over low-medium heat but don’t bring to a boil.
- Meanwhile, add the butter to a medium-sized saucepan over low heat and melt. Add the flour and whisk together for about 2 minutes.
- Continue whisking and add the milk, a little at a time until incorporated and no lumps remain. Cook for several minutes, whisking, until it thickens a bit.
- Add the salt, black pepper, nutmeg, and red pepper flakes and stir.
- Remove from the heat and add the cheeses. Stir until the cheese is melted. Add the sausage and the gnocchi to the mixture and stir to combine.
- Transfer the gnocchi mixture to the baking dish.
- Add the breadcrumbs, parsley flakes, and oil (start with 1/2 tablespoon and add more if too dry) to a small bowl and mix to combine.
- Sprinkle the breadcrumb mixture over the top of the gnocchi mixture. Bake for 15 minutes or so. If the breadcrumbs are light, you can place under the broiler (for 15-20 seconds) to brown them after baking.
- Serve in individual bowls.