Description
This Gnocchi Stuffing Recipe offers a savory twist on traditional stuffing, combining tender gnocchi baked to golden perfection with flavorful Italian sausage, fresh herbs, and spinach. Baked in the oven, this hearty side dish is perfect for holiday meals or comforting family dinners.
Ingredients
Scale
Gnocchi
- 2 lb. fresh or frozen gnocchi
- 3 Tbsp. extra-virgin olive oil, divided, plus more for pan
- Kosher salt
Sausage and Vegetables
- 12 oz. sweet Italian sausage, casings removed
- 1 medium yellow onion, chopped
- 2 stalks celery, thinly sliced
- 4 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh sage
- 2 tsp. chopped fresh thyme
- 3 cups packed baby spinach
- Freshly ground black pepper
Binding Mixture
- 2 large eggs
- 2 cups low-sodium chicken broth
Instructions
- Preheat and prepare gnocchi: Preheat your oven to 450°F. Toss the gnocchi on a baking sheet with 2 tablespoons of olive oil and season generously with kosher salt. Spread the gnocchi out evenly to ensure they roast well.
- Bake the gnocchi: Bake the gnocchi until they turn golden brown and slightly crispy, about 20 to 30 minutes, stirring or shaking the pan halfway through if desired for even browning.
- Cook the sausage: While the gnocchi bakes, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until fully browned and no longer pink, approximately 8 minutes. Use a slotted spoon to transfer the cooked sausage to a large mixing bowl.
- Sauté vegetables and herbs: In the same skillet over medium heat, add the chopped onion and celery. Cook, stirring often until they soften, about 8 minutes. Stir in garlic, sage, and thyme and cook for about 1 minute more until fragrant. Add the baby spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and freshly ground black pepper. Transfer the vegetable mixture to the bowl with sausage.
- Combine gnocchi with sausage and vegetables: Once the gnocchi is baked and slightly cooled, add it to the bowl containing the sausage and vegetable mixture. Stir everything together to combine well.
- Prepare the binding mixture: In a small bowl, whisk together the eggs and low-sodium chicken broth until smooth. Pour this mixture over the gnocchi blend and stir to coat all ingredients evenly.
- Bake the stuffing: Reduce oven temperature to 350°F. Grease a 13×9-inch baking dish with olive oil. Pour the gnocchi stuffing mixture into the dish, spreading and stirring gently to distribute evenly.
- Finish baking and serve: Bake the stuffed gnocchi in the oven until the center is set and the top is slightly golden, about 40 to 50 minutes. Let it cool for 10 minutes before serving so it firms up and is easier to serve.
Notes
- You can use either fresh or frozen gnocchi for this recipe; just adjust baking time slightly if using frozen.
- For a vegetarian version, substitute the Italian sausage with plant-based sausage or omit it entirely and add extra vegetables.
- Make sure not to overcrowd the gnocchi when roasting so they become crispy rather than steamed.
- Fresh herbs add the best flavor, but dried herbs can be used in a pinch; reduce quantities by half if using dried.
- This dish can be prepared in advance and reheated in the oven for a warm meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg
