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Casseroles >  Italy >  Gnocchi-Sausage Casserole >

 

Gnocchi-Sausage Casserole

• 1/2 pkg. (about 8 oz. or 1/2 LB) Gnocchi pasta

• 20 oz. (1.25 LB) lean turkey Italian sausage

• 1 TBS minced garlic (fresh or from jar)

• 1/2 medium onion, chopped

• Olive oil

• Lawry's seasoned salt to taste

• Salt & black pepper to taste

• 1 can (10.75 oz.) condensed tomato soup

• 1 can (7 oz.) stems & pieces of mushrooms, drained

• 1/2 soup can of water (more or less as needed)

• Olive-oil flavored nonstick cooking spray

• Parsley

• Parmesan cheese

Cook Gnocchi according to package directions; drain and set aside. Partially freeze the sausage, and then slice into 1/4" pieces. Coat bottom of a large skillet with olive oil; add minced garlic, chopped onion and sliced sausage. Season to taste with salt, black pepper and Lawry's seasoned salt. Cook over medium or medium-low heat until sausage is fully cooked. Drain.

 

In a large bowl, combine cooked pasta, tomato soup concentrate and drained mushrooms. Stir in sausage mixture, and add 1/2 tomato-soup can of water. Mix well.

 

Coat the bottom of a deep casserole dish with olive-oil flavored nonstick cooking spray; pour pasta and sausage mixture into dish, spreading evenly. Top with a thin layer of Parmesan cheese and sprinkles of parsley. Bake uncovered at 350-degree F for thirty minutes, or until heated through. Serve.

 

Gnocchi-Sausage Casserole Photos:

 

   

 

   

Gnocchi-Sausage Casserole photos (C) Shenanchie.

 

Suggestions: Serve with fresh cut green beans (steamed) tossed with olive oil, a smidge of butter, salt and black pepper to taste and seasoned slivered almonds. (Re: Almond Accents original oven-roasted flavor).

 

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*About Gnocchi: Gnocchi is the Italian name for a variety of thick, soft noodles or dumplings made from semolina, ordinary wheat flour, potato, bread crumbs or similar ingredients. Smaller forms are known as gnocchetti. Gnocchi are eaten in Italy as entrees (primi piatti), alternatives to soups (minestre), or pasta. They are available dried, frozen or fresh in supermarkets and Italian specialty stores. Classic accompaniments include tomato sauces, pesto and melted butter (sometimes fried butter) with cheese. [Data source: Wikipedia].

 

Recipe featured in the Ambrosia Cookbook.

 

Related Link:

Food Fare Culinary Collection: Italian Cibaria

Variation:

Balsamic Prime Rib with Pumpkin Gnocchi (Jen Reviews)

 

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