When you need a hearty, comforting dinner that brings the whole family to the table, this Alfredo Sausage and Gnocchi Bake delivers everything you’re craving. Tender potato gnocchi and savory Italian sausage are enveloped in a rich, homemade Alfredo sauce, then baked until bubbly and golden. It’s the kind of one-pan meal that satisfies everyone while keeping cleanup to a minimum.
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Table of Contents
Why This Recipe Works
The magic happens in the layering of flavors and textures. The Italian sausage provides savory depth and protein, while the gnocchi offers a perfect pillowy texture that beautifully soaks up the creamy sauce. The homemade Alfredo sauce, enriched with butter, cream, and Parmesan, creates a luxurious coating that combines everything into one cohesive, satisfying dish.
Understanding Gnocchi Options
You have two excellent choices for gnocchi in this recipe. Fresh gnocchi, found in the refrigerated pasta section, cooks quickly and has a delicate texture. Shelf-stable gnocchi from the dry pasta aisle is equally delicious and more convenient for pantry cooking. Both work perfectly in this baked dish, so choose based on availability and preference.
Ingredients
Protein Component:
- Italian sausage – Provides savory, herb-seasoned protein base that complements the creamy sauce perfectly
- Potato gnocchi – Creates hearty, pillowy texture that absorbs flavors while maintaining a satisfying bite
Alfredo Sauce Base:
- Butter – Forms the rich foundation of authentic Alfredo sauce and adds a luxurious mouthfeel
- Heavy cream – Creates silky, smooth texture and provides the creamy backdrop for all flavors
- Parmesan cheese – Adds sharp, nutty flavor and helps thicken the sauce naturally when grated fresh
Flavor Enhancement:
- Ground nutmeg – Provides subtle warmth and depth that elevates the cream sauce to restaurant quality
Step-by-Step Instructions
Preparing the Sausage
- Cook Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
- Cook thoroughly until no pink remains and the sausage is golden brown, about 8-10 minutes.
- Slice into rounds approximately 1/4-inch thick once cooled slightly for easy serving.
- Set aside on a paper towel-lined plate to drain excess fat.
Cooking the Gnocchi
- Bring a large pot of salted water to a rolling boil over high heat.
- Add gnocchi to boiling water and cook according to package directions (fresh gnocchi typically floats within 2-3 minutes).
- Drain immediately in a colander, but do not rinse, as the starch helps the sauce adhere.
- Transfer to baking dish while still warm to prevent sticking.
Creating the Alfredo Sauce
- Preheat oven to 375°F while preparing sauce.
- Melt butter in a large skillet over medium heat until bubbling but not browning.
- Add heavy cream gradually, whisking constantly to create a smooth mixture.
- Heat until warm but not boiling, stirring frequently to prevent scorching.
- Add Parmesan cheese and nutmeg, whisking continuously until the cheese melts completely.
- Increase heat slightly and continue stirring until sauce thickens enough to coat the back of a spoon.
Assembly and Baking
- Arrange gnocchi evenly in a prepared 9×13-inch baking dish.
- Distribute sausage slices over gnocchi, ensuring even coverage throughout the dish.
- Pour warm Alfredo sauce over gnocchi and sausage, using a spoon to distribute evenly.
- Bake for 10-15 minutes until the sauce is bubbling and the top begins to set.
- Optional browning: Switch to broil for 1-2 minutes to achieve a golden top.
Final Presentation
- Rest for 2-3 minutes before serving to allow the sauce to settle slightly.
- Serve immediately while hot and creamy for the best texture and flavor.
Storage & Reheating Instructions
- Reheating Method: Add a splash of cream or milk when reheating in the oven at 350°F for 15-20 minutes, covered with foil.
- Immediate Consumption: Best enjoyed immediately while the creamy sauce and gnocchi maintain optimal texture.
- Refrigerator Storage: Store covered for up to 2 days, though sauce will thicken as gnocchi absorbs liquid.
Love Side Dishes? check out these great recipes
- Easy Scalloped Potatoes and Ham
- Easy Oven Baked Cheesy Creamed Corn
- Garlic Green Beans
- Oven Roasted Asparagus
- Buttery Peas and Carrots
Creamy Alfredo Sausage and Gnocchi Bake
Ingredients
- 14 ounces gnocchi
- 1/4 pound butter
- 6 ounces heavy cream
- 1/2 cup Parmesan cheese fated
- 1/8 teaspoon nutmeg
- 1 pound Italian sausage cooked, and sliced into 1/4 inch rounds
Instructions
- Cook Italian sausage fully and slice into quarter inch rounds.
- Cook gnocchi is a large pot of salted boiling water. Cook according to package directions, fresh gnocchi takes only a moment to cook. Remove cooked gnocchi from boiling water and strain. Do not rinse.
- Preheat oven to 375 degrees. In a large skillet add butter place skillet over medium heat. When the butter has melted and just begins to bubble add heavy cream, stir until the cream has blended and is warm. When the cream is warm add cheese and nutmeg. Turn up the heat just a little more. Stir until the sauce thickens. Place gnocchi in a 13 by 9-inch pan. Add sliced sausage to pan.
- Pour Alfredo sauce over gnocchi and sausage. Place pan in the hot oven. Heat for about 10 to 15 minutes. If desired, you can brown the top by turning the often onto broil. It may take just a moment or two for the top to turn brown. Serve immediately. Please note, this recipe is best eaten in one sitting.
Amazing technique! I have try it and success. It is really delicious to eat. Everyone must love it.
looking forward to making my wife and daughter this delish looking dish!
How did it go?
Looks amazing!! Will be making tonight for dinner. Thought about adding kale and mushrooms…… hopefully it will come together well!! Thank you
I hope you enjoy the dish!
The recipe says “1 6 ounces of heavy cream”… is that 1x 6oz or 16oz?
1st time making this, I divided it up for lunch all during the week. Upon heating at work, the butter separated from cream, creating an oily, gooey mess. Next time, NO butter, and will use lighter cream. All the other flavors came through, though. Will add way more gnocchi, too. I add red onions, garlic and small colored peppers for variety.
I am sorry your lunch didn’t reheat well. Alfredo never reheats well. I will add the note to the recipe.
You can’t reheat this dish in the microwave, With the way the microwave reacts in the atoms of food it will cause the cream to break and that’s why your butter separated. The only way to reheat a dish with Alfredo sauce is to do it on a very low temp / flame on the stove in a small covered saucepan. If you need to thin the sauce out, use a little whole milk by the teaspoon until desired consistency. Also stay away from pre-shredded commercial branded cheese that often contains cornstarch so the cheese doesn’t stick together in the pouch. That does not work for a cream sauce and will make it become separated and grainy. If you must use shredded, look for an Italian brand near your deli counter and read the ingredients to make sure there is nothing additional added to prevent caking.
I like Gnocchi, but it seems hard for me, I have to do it many times to meet my need. The recipe is what I need, thanks very much.
I would be interested to see how homemade gnocchi would hold up in the baking process. They are so light and delicate, the ones we make at home literally melt in your mouth. Since I am a gnocchi girl I may actually have to buy some just so I can make this awesome look dish!
Love it. 🙂
I love gnocchi! You can’t beat soft puffy pillows of potato, can you? This dish is loaded with so many delicious ingredients and looks like a mighty fine dinner! Thanks so much Stephanie
Sounds delicious, will try it next week.