Indulgent and comforting, this sausage and taleggio gnocchi bake is rich and packed with flavour. An easy weeknight dinner the whole family will love.
In this cosy, easy dinner, shop-bought gnocchi, mushrooms, leeks and pieces of sausage roast together on a large baking tray pan, along with melted taleggio cheese.
Taleggio is a cheese-lovers dream, bringing a decadent, creamy richness with mild funkiness!! It's a semi-soft Italian cheese with a distinctive aroma and mild tang. It melts beautifully and gives a complex, buttery richness to pasta bakes and risottos.
Enjoy this one pan sausage and taleggio gnocchi bake for weeknight meals or casual entertaining, saving on washing up too...perfect!
Tips
- Optional add-ins – try adding spinach, kale or cherry tomatoes for added colour and veg.
- Make it spicy by using ‘nduja or hot Italian sausage.
- Herbs – try adding chopped rosemary or thyme to the gnocchi and vegetables.
- This sausage and taleggio gnocchi bake recipe is easily adapted if you’re cooking for less or more people. If doubling up, you’ll need 2 large baking trays.
Frequently Asked Questions
Yes – assemble the bake up to the point of baking, cover and keep it in the fridge for up to 24 hours. Add 5 to 10 minutes to the baking time from cold.
Brie, fontina, camembert, or even a combination of mozzarella and blue cheese can work well.
You can freeze it after baking, though the texture of the gnocchi may change slightly. Reheat from frozen or thaw overnight and reheat thoroughly.
Yes – use vegetarian sausages or leave them out and add extra vegetables like spinach, kale or courgettes.
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HOW TO MAKE THIS SAUSAGE AND TALEGGIO GNOCCHI BAKE
Ingredients
- 500g fresh or vacuum-packed gnocchi
- 250g chestnut mushrooms, halved or quartered depending on their size
- 1 leek (approx. 150g), trimmed and cut into 1cm slices
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, crushed
- salt and freshly ground black pepper
- 1 tsp chilli flakes
- 6 pork sausages, skins removed, and each sausage cut into 6 pieces
- 150g taleggio cheese, sliced
Instructions
- Heat the oven to 200C/180C fan/gas 6.
- On a large baking tray, toss together the gnocchi, mushrooms, leek, oil and garlic, until well coated. Season with salt, freshly ground black pepper and the chilli flakes. Spread into an even layer and then scatter the sausage pieces over the top of the gnocchi and vegetables.
- Roast for 30 minutes, remove from the oven and place the slices of taleggio on top. Return to the oven and roast for 5 minutes, until the cheese is melted and golden.
- Serve with your choice of side dishes, some crusty bread, or a mixed leaf salad with zesty Italian-style dressing.
Serving Suggestions
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Sausage and Taleggio Gnocchi Bake
Equipment
Ingredients
- 500 g (1.1 lb) fresh or vacuum-packed gnocchi
- 250 g (0.6 lb) chestnut mushrooms halved or quartered depending on their size
- 1 leek (approx. 150g) trimmed and cut into 1cm slices
- 4 tbsp extra virgin olive oil
- 2 cloves garlic crushed
- salt and freshly ground black pepper
- 1 tsp chilli flakes
- 6 pork sausages skins removed, and each sausage cut into 6 pieces
- 150 g (5.3 oz) taleggio cheese sliced
Instructions
- Heat the oven to 200C/180C fan/gas 6.
- On a large baking tray, toss together the gnocchi, mushrooms, leek, oil and garlic, until well coated. Season with salt, freshly ground black pepper and the chilli flakes. Spread into an even layer and then scatter the sausage pieces over the top of the gnocchi and vegetables.
- Roast for 30 minutes, remove from the oven and place the slices of taleggio on top. Return to the oven and roast for 5 minutes, until the cheese is melted and golden.
- Serve with your choice of side dishes, some crusty bread, or a mixed leaf salad with zesty Italian-style dressing.
Notes
- Optional add-ins – try adding spinach, kale or cherry tomatoes for added colour and veg.
- Make it spicy by using ‘nduja or hot Italian sausage.
- Herbs – try adding chopped rosemary or thyme to the gnocchi and vegetables.
- This sausage and taleggio gnocchi bake recipe is easily adapted if you’re cooking for less or more people. If doubling up, you’ll need 2 large baking trays.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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