Oven-Ready Chicken Sausage Gnocchi Bake

Name: Oven-Ready Chicken Sausage Gnocchi Bake with Crispy Parm Panko & Garlic Bread (trays included)
Yield: 2 servings
Ingredients: 14 oz Marinara Sauce; 1/2 cup Breadcrumbs; 1/4 cup Parmesan Cheese; 9 oz Italian Chicken Sausage Mix; 2 unit Oven-Ready Tray; 4 oz Cream Sauce Base; 1 tbsp Italian Seasoning; 1 tsp Red Pepper Flakes; 1 tsp Garlic Powder; 1 unit Demi-Baguette; 1 unit Gnocchi; tsp Salt, tsp; 2 tbsp Butter, tbsp; 1 tsp Granulated Sugar, tsp; 2 tsp Olive Oil, tsp; tsp Black Pepper, tsp

with Crispy Parm Panko & Garlic Bread (trays included)

By Recipe0 System

Think pillow-soft gnocchi can’t get any better? What about baking said pasta in a creamy, dreamy marinara sauce studded with peppery chicken sausage? This dish checks all those boxes—and since we’re sending our oven-ready aluminum trays, cleanup is a breeze, too. We bake the gnocchi in said marinara, then broil with crispy panko in the last few minutes of cooking for crunchy-topped perfection. It’s served along with buttery garlic bread for an ultra-comforting meal that’s as easy as it is delicious.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

14 oz Marinara Sauce
1/2 cup Breadcrumbs
1/4 cup Parmesan Cheese
9 oz Italian Chicken Sausage Mix
2 unit Oven-Ready Tray
4 oz Cream Sauce Base
1 tbsp Italian Seasoning
1 tsp Red Pepper Flakes
1 tsp Garlic Powder
1 unit Demi-Baguette
1 unit Gnocchi
tsp Salt, tsp
2 tbsp Butter, tbsp
1 tsp Granulated Sugar, tsp
2 tsp Olive Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature.

In a large bowl, combine marinara, cream sauce base, half the garlic powder (you’ll use the rest later), half the Italian Seasoning (all for 4), ½ tsp sugar (1 tsp for 4), and salt; stir until smooth. TIP: Cut top off cream sauce base carton to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.

In a small bowl, combine panko, Parmesan, a large drizzle of olive oil, salt, and pepper.
2

Break up gnocchi with your hands, then divide between aluminum trays.

Break up sausage* into 1-inch pieces (around 1 TBSP each); divide between trays. Pour sauce over to coat, then evenly sprinkle with panko topping.

Bake on top rack until gnocchi is tender, sausage is cooked through, sauce is bubbly, and panko topping is golden brown, 15-18 minutes. TIP: For a more deeply browned crust, broil 2-3 minutes more.
3

While gnocchi bakes, halve baguette. Spread cut sides with softened butter. (TIP: If butter isn’t yet softened, transfer to a microwave-safe bowl; microwave for 5 seconds.) Sprinkle buttered sides with remaining garlic powder, salt, and pepper.

When gnocchi has 5 minutes left, place bread cut sides up directly on an oven rack until toasted, 3-5 minutes.
4

Once gnocchi bake is done, let sit at room temperature until sauce has cooled slightly, 3-5 minutes.

Meanwhile, halve garlic bread on a diagonal. Sprinkle gnocchi bake with chili flakes to taste.

Divide between plates and serve with garlic bread on the side for dipping.

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