Creamy Baked Gnocchi with Arugula and Sausage

  • Author: The Ktichen Whisperer

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  • 1 pound gnocchi
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 1 1/2 cups half and half
  • 2 cups grated parmesan
  • 1/2 teaspoon fresh grated nutmeg
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1 cup sliced provolone
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 2 teaspoon parsley
  • 4 pre-cooked chicken sausages, sliced into 1/2” pieces
  • 3 cups baby arugula


  1. Cook the gnocchi according to package directions.
  2. Drain and set aside.
  3. Preheat oven to 350 F.
  4. Butter a 4qt casserole pan.
  5. To make the sauce, melt the butter in a medium saucepan over medium heat until bubbling.
  6. Whisk in the flour until combined and cook for 1 minute.
  7. Slowly add in the half and half whisking constantly to avoid getting lumps.
  8. Cook for 2-3 minutes whisking often.
  9. Add in 1 cup of the parmesan cheese, nutmeg, 1/2 teaspoon salt and 1/2 pepper.
  10. Reduce the heat to low and continue whisking, until smooth.
  11. Once the sauce reaches your desired thickness, remove from heat and set aside.
  12. In a large bowl mix together the ricotta, mozzarella, 1/2 cup parmesan, salt, pepper and parsley.
  13. Add in the hot gnocchi, sausage slices, arugula and mix.
  14. Add in the cream sauce and gently combine.
  15. Place the casserole dish on a pan to catch any dripping.
  16. Cover with foil and bake for 30 minutes.
  17. Uncover, top with the sliced provolone and remaining 1/2 cup of Parmesan and bake for another 15-20 minutes until the cheese is melted and bubbly.
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