Description
This savory Gnocchi Stuffing combines golden-baked gnocchi with flavorful Italian sausage, fresh herbs, and sautéed vegetables, all baked together to create a hearty and comforting side dish perfect 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
Stuffing Mixture
- 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. On a baking sheet, toss the gnocchi with 2 tablespoons of olive oil and season with kosher salt. Spread the gnocchi in a single, even layer to ensure they bake evenly.
- Bake gnocchi: Bake the gnocchi until they are golden brown, which should take about 20 to 30 minutes, stirring halfway if needed to prevent sticking and ensure even browning.
- Cook sausage: While the gnocchi are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet Italian sausage, breaking it up with a wooden spoon, and cook until no longer pink, about 8 minutes. Drain with a slotted spoon and 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 sliced celery. Stir and cook until softened, about 8 minutes. Add the chopped garlic, fresh sage, and thyme; cook for another minute until fragrant. Then add the baby spinach and stir occasionally until wilted, around 2 minutes. Season with kosher salt and freshly ground black pepper, then transfer this mixture to the bowl with the sausage.
- Combine gnocchi and sausage mixture: Once the gnocchi are baked, add them to the bowl with the sausage and vegetable mixture. Stir gently to combine all ingredients evenly.
- Prepare binding mixture: In a small bowl, whisk together the eggs and low-sodium chicken broth. Pour this mixture over the combined gnocchi and sausage mixture, stirring gently to coat everything well.
- Assemble for baking: Lower the oven temperature to 350°F. Grease a 13 x 9-inch baking pan with olive oil to prevent sticking. Pour the gnocchi mixture into the pan, distributing it evenly and gently stirring to ensure uniform layering.
- Bake the stuffing: Bake the assembled stuffing in the preheated oven until the center is fully set and the top is lightly browned, about 40 to 50 minutes. Once done, allow it to cool for 10 minutes before serving to let the flavors meld and the texture set.
Notes
- For extra flavor, you can sprinkle some grated Parmesan cheese on top before baking.
- If you prefer a vegetarian option, substitute the sausage with sautéed mushrooms or a plant-based sausage alternative.
- Make sure to break up the sausage thoroughly as it cooks to distribute flavor evenly throughout the stuffing.
- Using fresh herbs really brightens the flavor, but dried herbs can be substituted in smaller quantities if needed.
- This stuffing can be prepared a day ahead and refrigerated; bring to room temperature before baking.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of recipe)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 110 mg
