Spicy sausage baked gnocchi in a creamy tomato sauce with lots of melted mozzarella, garlic and fresh basil. This dish is quick to assemble, incredibly comforting and full of flavour — perfect for when you’re craving cozy comfort food.
This is an ideal, easy midweek recipe when you want something indulgent but not complicated.
Our version is a heartier twist on Gnocchi alla Sorrentina, swapping plain tomato sauce for a rich, creamy garlic tomato sauce with spicy Italian sausage. If you prefer milder flavours, use regular Italian sausages instead.
Like the classic, this bake uses plenty of fresh mozzarella. One ball is stirred into the sauce to make it creamy and gooey; the second ball is torn and scattered over the top so it browns and bubbles in the oven.
Serve with crusty bread to soak up the sauce and a glass of red wine. Buon appetito!
Ingredients
Ingredient notes and substitutions
- Spicy Italian sausages: We like Calabrian sausages with chilli paste, but any spicy Italian sausage will work. Swap for mild sausages if you prefer less heat.
- Passata: Known as tomato purée in some regions. Choose a good-quality brand you trust for the best flavour.
- Garlic: Fresh garlic delivers the best flavour; adjust the amount to taste.
- Mozzarella: Use good-quality fresh mozzarella — buffalo mozzarella is creamier and melts beautifully, though it can be wetter and may need a couple more minutes in the oven.
Step by step photos and instructions
This visual guide shows each step. For exact ingredient amounts and the full recipe, see the recipe card below.
- Prep: Bring a large pot of salted water to a boil. Preheat the oven to 200°C (400°F).
- Brown the sausage: Remove sausages from their casings and brown them in a skillet for a few minutes, breaking them into crumbs. Add garlic and sauté until fragrant.
- Add tomato and cream: Stir in the passata and cream, season with salt and pepper, and simmer gently for about 8 minutes.
- Cook the gnocchi: Add gnocchi to the boiling salted water and cook until they float to the surface.
- Combine: Toss torn basil into the sauce, then add drained gnocchi. Stir through half the mozzarella (chopped), then top with the remaining mozzarella torn into chunks.
- Bake: Transfer to an ovenproof dish and bake for 15–20 minutes until golden, bubbling and slightly browned on top. Serve hot.
More delicious gnocchi recipes to try
Gnocchi
Gnocchi alla Sorrentina
Gnocchi
Gnocchi Carbonara
Gnocchi
Easy Pesto Gnocchi
Sauces & Dressings
Walnut Sauce – Salsa di Noci
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Step By Step Photos Above
Most of our recipes include step-by-step photos, useful tips and sometimes video to help you get great results.
Spicy Sausage Baked Gnocchi
By Emily
Ingredients
- 17 oz (500g) gnocchi
- 10.5 oz (300g) spicy Italian sausages, (about 3 fat sausages)
- 1 garlic clove, finely chopped
- 1.5 cups (400g) passata
- 1/2 cup (125ml) cream
- Basil leaves
- 8 oz (250g) fresh mozzarella, (2 balls)
- Olive oil
- Salt and pepper
Instructions
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Bring a large pot of water to a boil and salt it well. Preheat the oven to 200°C (400°F).
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Heat a drizzle of olive oil in a pan over medium heat. Remove sausages from their casings and add to the pan.
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Brown the sausage, breaking it into small pieces with a wooden spoon.
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When browned, add garlic and sauté for 1–2 minutes.
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Stir in the passata and cream, season with salt and pepper, and let the sauce simmer gently.
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Simmer for about 8 minutes. Meanwhile, cook the gnocchi in the boiling, salted water until they float.
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Add a handful of torn basil to the sauce, then stir in the cooked gnocchi. Turn off the heat and fold in half the mozzarella, chopped into medium pieces.
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Scatter the remaining mozzarella torn into chunks over the top and bake for 15–20 minutes until bubbling and golden. Serve immediately.
Video
Notes
- Prep in advance: Make the sauce ahead but don’t add the mozzarella. When ready to bake, cook the gnocchi, reheat the sauce, combine with mozzarella and bake.
- Storage: Leftovers keep 1–2 days in the fridge. Reheat uncovered in the oven for 10–15 minutes until piping hot.
- Variations: Use mild sausages if you prefer no spice. Try smoked scamorza instead of mozzarella for a smoky note, or swap gnocchi for a short pasta shape.
Helpful Info for All Recipes
- I use extra virgin olive oil unless specified otherwise.
- For canned or jarred tomatoes I recommend reliable brands for the best flavour.
- Vegetable sizes are listed as medium unless noted.
- All recipes are tested using a fan (convection) oven unless stated.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should be treated as an approximation.