Gnocchi Bake with Bocconcini and Italian Sausage


4 serves
40 minutes


After an easy dinner? A big bake of pillowy gnocchi, hearty Italian sausage and creamy Bocconcini will do the trick for those cold winter nights.





220g Traditional Bocconcini
500g fresh potato gnocchi
1 tin chopped tomatoes
1 brown onion (chopped)
2 cloves garlic
100ml beef stock
3 Italian sausage meat (skin removed)
2 tbsp raw sugar
2 tbsp olive oil
fresh basil
salt and ground pepper


1 Preheat the oven to 180 degrees Celsius.
2 Chop onions finely and crush the garlic cloves. Remove skin from sausages and chop finely.
3 Add olive oil to a pan and fry onions and garlic slightly before adding the sausage meat and gnocchi to the pan. Stir for a few minutes until golden.
4 Pour in the chopped tomatoes and beef stock. Season with salt, pepper and raw sugar. Let it simmer on a low heat for 10 minutes, stirring every few minutes. Remove from the heat.
5 Brush a baking dish with some olive oil. Pour gnocchi and sausage mixture into the oven dish and place into oven for 15 minutes.
6 Remove the dish from the oven. Slice the Bocconcini and then stir half into the mixture. Place the rest on top of the dish. Put back into the oven for another 5 minutes, until melted.
7 Serve with fresh salad.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!