Vegetarian Gnocchi Bake with Impossible Spicy Sausage
(1 votes, average: 5.00 out of 5)
Loading...This recipe uses one of my most recommended and favorite brands of plant based sausage for cooking in casseroles, lasagnas, and soups...from Impossible Foods. They don't pay me to say that, it's just THAT good. This recipe also calls for baby power greens. This is a super-versatile combination that typically includes baby spinach, baby kale and baby red and green chards. If your grocery store does not carry this combination, simply substitute an equal amount/combination of your favorite baby greens. Finally, this recipe also calls for fontina cheese. If it is unavailable in your area, feel free to substitute Gruyere, Provolone, Gouda, or Emmental. They will all work perfectly in this recipe.
Ingredients
- 2 T. olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 14-oz tube of Impossible Spicy Sausage (or plant based sausage of your choice)
- Sea salt and black pepper, to taste
- 3 c. baby power greens,
- 1 16-oz. package refrigerated gnocchi
- 3 oz. cream cheese
- ½ c. heavy cream
- ½ c. whole milk
- 1 c. grated fontina
- ¼ c. fresh parsley, chopped
Instructions
Preheat oven to 400°F. Lightly grease a 3 qt. casserole dish and set aside.
Heat olive oil in a large skillet over medium heat. Add onion, garlic, and Impossible sausage. Season with salt and black pepper, to taste. Cook, stirring occasionally and breaking up the sausage with a wooden spoon, until the vegetables are tender, and the sausage is browned, 5-6 minutes.
Add the power greens and continue cooking until they wilt, 1-2 minutes.
Meanwhile, prepare gnocchi according to package directions in salted boiling water.
Add cream cheese, heavy cream, and milk to the sausage mixture and continue cooking until the cream sauce is bubbly and the cream cheese is nicely melted, another 2-3 minutes.
When gnocchi has finished cooking, drain and add to the sausage mixture. Stir to coat.
Transfer the gnocchi and sausage mixture into prepared casserole dish and top with fontina cheese. Bake 15-20 minutes or until everything is hot and bubbly and the cheese is melted and is light golden-brown.
Top with fresh parsley and enjoy
