Description
This Gnocchi Stuffing Recipe features tender gnocchi combined with savory sausage, aromatic herbs, spinach, and a flavorful broth-egg mixture, baked to golden perfection. It’s a hearty and unique twist on traditional stuffing, perfect as a comforting side dish for holiday meals or cozy 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, to taste
Binding Mixture
- 2 large eggs
- 2 cups low-sodium chicken broth
Instructions
- Preheat and Roast Gnocchi: Preheat your oven to 450°F. Toss the gnocchi with 2 tablespoons of olive oil and season with kosher salt. Spread the gnocchi out in an even layer on a baking sheet and roast until golden brown, about 20 to 30 minutes.
- Cook Sausage: While the gnocchi bakes, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook until no longer pink, approximately 8 minutes. Remove the cooked sausage with a slotted spoon and transfer it to a large bowl.
- Sauté Vegetables and Herbs: In the same skillet, add the chopped onion and sliced celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, fresh sage, and thyme; cook until fragrant, around 1 minute. Stir in the baby spinach and cook until wilted, about 2 minutes. Season with salt and freshly ground black pepper. Transfer this vegetable mixture to the bowl with the cooked sausage.
- Combine Gnocchi with Sausage and Vegetables: Add the roasted gnocchi to the bowl containing sausage and vegetables. Stir gently to combine all the ingredients evenly.
- Prepare Binding Mixture: In a small bowl, whisk together the eggs and low-sodium chicken broth. Pour this mixture over the gnocchi, sausage, and vegetables, stirring carefully to coat everything thoroughly.
- Assemble and Bake: Lower the oven temperature to 350°F. Grease a 13×9-inch baking pan with olive oil. Pour the gnocchi mixture into the pan, spreading it evenly and stirring slightly to distribute the ingredients.
- Bake Stuffing: Bake the assembled stuffing in the preheated oven until the center is set and cooked through, about 40 to 50 minutes. Once done, let it cool for 10 minutes before serving to allow it to firm up.
Notes
- Using fresh gnocchi will give a softer texture while frozen gnocchi still work well and might hold shape better after roasting.
- Feel free to substitute sweet Italian sausage with spicy sausage for a kick of heat.
- Fresh herbs brighten the flavor, but dried sage and thyme can be used in a pinch—use about one-third the quantity.
- Be sure to roast the gnocchi first to add a crispy texture and prevent it from becoming mushy in the bake.
- This stuffing can be prepared a day ahead and reheated in the oven before serving.
- For a vegetarian version, omit the sausage and increase the amount of spinach or add mushrooms.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 110 mg
