Oven-Ready Chicken Sausage Gnocchi Bake
with Crispy Parm Panko & Garlic Bread (trays included)
Think pillow-soft gnocchi can’t get any better? What about baking said pasta in a creamy, dreamy marinara sauce studded with peppery chicken sausage? This dish checks all those boxes—and since we’re sending our oven-ready aluminum trays, cleanup is a breeze, too. We bake the gnocchi in said marinara, then broil with crispy panko in the last few minutes of cooking for crunchy-topped perfection. It’s served along with buttery garlic bread for an ultra-comforting meal that’s as easy as it is delicious.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
14 ounce
Marinara Cup
4 ounce
Cream Sauce Base
(Contains Milk)
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
½ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
8.8 ounce
Gnocchi
(Contains Wheat)
2 unit
Oven-Ready Aluminum Trays
9 ounce
Italian Chicken Sausage Mix
1 unit
Demi-Baguette
(Contains Soy, Wheat)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature. • In a large bowl, combine marinara, cream sauce base, half the garlic powder (you’ll use the rest later), half the Italian Seasoning (all for 4), ½ tsp sugar (1 tsp for 4), and salt; stir until smooth. TIP: Cut top off cream sauce base carton to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides. • In a small bowl, combine panko, Parmesan, a large drizzle of olive oil, salt, and pepper.
• Break up gnocchi with your hands, then divide between aluminum trays. • Break up sausage* into 1-inch pieces (around 1 TBSP each); divide between trays. Pour sauce over to coat, then evenly sprinkle with panko topping. • Bake on top rack until gnocchi is tender, sausage is cooked through, sauce is bubbly, and panko topping is golden brown, 15-18 minutes. TIP: For a more deeply browned crust, broil 2-3 minutes more.
• While gnocchi bakes, halve baguette. Spread cut sides with softened butter. (TIP: If butter isn’t yet softened, transfer to a microwave-safe bowl; microwave for 5 seconds.) Sprinkle buttered sides with remaining garlic powder, salt, and pepper. • When gnocchi has 5 minutes left, place bread cut sides up directly on an oven rack until toasted, 3-5 minutes.
• Once gnocchi bake is done, let sit at room temperature until sauce has cooled slightly, 3-5 minutes. • Meanwhile, halve garlic bread on a diagonal. Sprinkle gnocchi bake with chili flakes to taste. • Divide between plates and serve with garlic bread on the side for dipping.
