Creamy Pork Sausage and Gnocchi Bake with Roasted Tomatoes and Crispy Panko

If you love gnocchi, you’re in for a treat. This baked dish combines pillowy potato gnocchi with savory Italian pork sausage and juicy roasted tomatoes, all tossed in a creamy lemon sauce. The best part? A golden, crunchy panko topping that adds the perfect contrast to the rich, tender base.

This recipe is simple enough for a weeknight but impressive enough for guests. With minimal prep and maximum flavor, it’s sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 unit GnocchiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the tomatoes into wedges and place on a baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 15 minutes until softened.
3. While tomatoes roast, bring a large pot of salted water to a boil. Cook gnocchi according to package directions (usually 2-3 minutes until they float). Drain and set aside.
4. In a large skillet over medium-high heat, cook the Italian pork sausage, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Remove sausage from skillet and set aside.
5. In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Add the cream cheese, chicken stock concentrate and juice of half the lemon. Stir until smooth and creamy.
6. Add the cooked gnocchi, sausage and roasted tomatoes to the skillet. Toss to coat evenly with the sauce. Season with salt, pepper and Tuscan heat spice to taste.
7. Transfer the mixture to a baking dish. Sprinkle the Italian cheese blend evenly over the top, followed by the panko breadcrumbs.
8. Bake for 10-12 minutes, until the topping is golden and crispy. Serve immediately with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even a plant-based sausage for a vegetarian option.

Can I make this dish ahead of time?

You can assemble the dish (without the panko topping) and refrigerate for up to 24 hours. Add the panko just before baking.

What can I use instead of cream cheese?

You can substitute with mascarpone or a thick Greek yogurt for a lighter option, though the texture may vary slightly.