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Dump & Bake Creamy Sausage Gnocchi

Course Dinner
Keyword Bake, Chicken, Egg Free, Nut Free, Pasta, Pork
Allergen Egg-free, Nut-free
Protein Pork
Category Budget-Friendly, High Protein
Difficulty Easy
Member Free
Cost Tier Budget-Friendly
Prep Time 2 minutes
Cook Time 55 minutes
Total Time 57 minutes
Servings 4
Calories 796

Ingredients

  • 500 g gnocchi packet
  • 250 g cherry tomatoes
  • 500 g Italian pork sausages skin removed
  • 60 g baby spinach (or 2 large handfuls)
  • 250 ml chicken stock
  • 0.333 cup cooking cream
  • 510 ml pasta sauce jar
  • pinch Salt and pepper
  • 1 dried oregano
  • 1 tsp chilli flakes (optional)
  • 100 g mozzarella grated

Instructions

  • Preheat oven to 200°C conventional (180°C fan-forced).
  • Add all ingredients (except the mozzarella) into a large baking dish and mix well to combine.
    500 g gnocchi, 250 g cherry tomatoes, 500 g Italian pork sausages, 60 g baby spinach, 250 ml chicken stock, 0.333 cup cooking cream, 510 ml pasta sauce, pinch Salt and pepper, 1 dried oregano, 1 tsp chilli flakes
  • Sprinkle the mozzarella evenly over the top, cover with foil, and bake for 30–40 minutes.
    100 g mozzarella
  • Remove the foil and bake for a further 10 minutes, or until the cheese is golden and bubbling.
  • Remove from the oven and allow to sit for a few minutes before serving.