Easy Gnocchi Bolognese Bake
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Italian, Gluten Free
Ingredients
Scale
- 24 oz Mini Gnocchi (I used Delallo brand gluten free)
- 2 Tbs EVOO
- 1 Sweet Onion chopped (approximately 1 cup)
- 2 large Carrots chopped (approximately 1 cup)
- 2 large Garlic Cloves chopped
- 1 lb Italian Sausage
- 1 cup Red Cooking Wine
- 28 oz Whole Peeled Tomatoes
- 2 heaping Tbs chopped Basil
- 1 Tbs Oregano
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- Pinch of Red Pepper Flakes
- 1/4 cup shredded Parmesan Cheese
- 8 oz shredded Mozzarella
Instructions
- Preheat oven to 425 degrees
- In a 12 inch cast iron skillet add EVOO and heat over med/high heat
- When oil starts to shimmer add Onion and Carrots, sauté 5-8 minutes until slightly softened
- Add Garlic and Italian Sausage, cook 5-8 minutes until sausage is cooked all the way through
- Add Red Wine, Tomatoes, Basil, Oregano, Salt, Pepper, and Red Pepper Flakes
- Simmer 15 minutes stir occasionally and break up the Tomatoes
- During the last few minutes of cooking the sauce, start the Gnocchi
- Cook Gnocchi as directed on package
- Drain and add Gnocchi to sauce
- Stir in Parmesan
- Top with Mozzarella
- Bake 15 minutes or until cheese is nice and bubbly
- Serve and enjoy!
Find it online: https://tastefulventure.com/gnocchi-bolognese-bake/
