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This one-pan, Sausage Gnocchi Bake is such a quick and easy dinner for a weeknight, made using budget-friendly ingredients. Gluten free gnocchi is cooked with sausage meat and a rich tomato sauce before being topped with cheese and baked to perfection.
We Make This Gluten Free Gnocchi Bake Weekly!
- Why choose this recipe? If you love an easy dinner which nobody will know is gluten free this Sausage Gnocchi Bake is for you. It’s packed with flavour, ready in 30 minutes and of course, topped with lots of delicious, bubbling cheese. It’s so good we have this pretty much most weeks in our house!
- Top Tip: You can find gluten free gnocchi in the free from aisle and the Asda fresh gnocchi is accidentally gluten free. Or make your own gluten free gnocchi – it’s so easy and can be frozen too!
- Serving Suggestions: Serve this gnocchi bake with some gluten free garlic bread or gluten free doughballs on the side – and a nice fresh rocket salad if you want to feel a bit more saintly.
Ingredients and Substitutions
There’s a printable recipe card below for this Sausage Gnocchi Bake with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Gnocchi: I love making my own gluten free gnocchi recipe, but there are lots of options out there such as White Rabbit, Rummo, Garo Falo and Mr Organic.
- Sausages: Not all sausages are gluten free so check the labels. Most of the Finest/Taste The Difference, etc, sausages tend to be labelled gluten free, as are brands like Jolly Hog, Heck, Finnebrogue Artisan and The Black Farmer.
- Red Onion: You can use a brown onion if you prefer.
- Garlic: I use garlic paste but fresh minced garlic or a jar/frozen chopped garlic works.
- Herbs: This recipe uses a blend of dried oregano, basil and rosemary as well as fresh basil leaves.
- Tomatoes: Tinned tomatoes are a great (and cheap) storecupboard staple. This recipe also uses tomato puree (paste) and passata too.
- Balsamic Vinegar: This is gluten free (see my gluten free vinegar guide) and adds a lovely depth of flavour to the sauce.
- Cheese: For topping the gnocchi bake. I like a mix of mozzarella and Cheddar cheese but you could use whatever you fancy – or omit it completely for a dairy free recipe.
How to Make Sausage Gnocchi Bake
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free sausage and gnocchi bake recipe is to make.
Storing and Freezing Instructions
TO MAKE AHEAD: You can easily follow the recipe card below up to step 6, mixing everything together in a pan. Store in the fridge overnight then top with cheese and bake when ready to serve. If baking from chilled allow at least 15 mins extra time.
TO STORE: Any leftovers can be kept in the fridge for 2-3 days and reheated thoroughly before eating.
TO FREEZE: You can store leftovers of this sausage gnocchi bake but you may find the gnocchi softens a little when reheating. It’s still ideal for a quick meal though!
More Gluten Free Gnocchi Recipes
If you like this gluten free baked gnocchi recipe then make sure you check out these other gluten free gnocchi recipes too…
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If using the oven, preheat to 200C/ Fan 180C / Gas Mark 6. Alternatively you can use the grill instead to brown the cheesy top when it comes to it.
Remove the skins from the sausages using a sharp knife. Place a large frying pan on a medium-high heat and add a little olive oil.
Add the sausage to the pan once hot and fry, using a spatular to break the meat up, until it’s browned all over.
Reduce to a medium heat and add the garlic and onion to the pan. Fry for 3-4 minutes, then the herbs and fry again for another minute.
Add the tinned tomatoes, passata, tomato puree and balsamic vinegar. Stir well, bring to the boil then turn down to low. Simmer for 10 minutes.
Add the gluten free gnocchi, stir to mix and then cover and simmer for another 5 mins. Stir in the basil and remove from the heat.
Pour the gnocchi into an ovenproof dish and top with the grated cheese. Bake for 10-15 minutes until the cheese is golden brown. Alternatively place the pan under a hot grill and broil / grill until the cheese is bubbling.
- Storing: Leftovers of this gnocchi bake can be kept in the fridge or frozen. Reheat thoroughly before eating.
- Making Ahead: To get ahead, follow the recipe up to step 6, cool and refrigerate. When ready to bake, preheat the oven and bake for an extra 15-20 mins on top of the allotted time. This can be made up to 24 hours in advance.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Gnocchi Bake recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Serving: 1 portion | Calories: 886kcal | Carbohydrates: 60g | Protein: 38g | Fat: 56g
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