Baked Gnocchi with Sausage, Fennel, and Gruyère

Why You’ll Love This Recipe

• Comforting but not heavy: a light cream-and-grainy-mustard sauce that coats without weighing things down.
• Texture heaven: crisp-tender roasted cauliflower and fennel, pillowy gnocchi, and a blistered Gruyère blanket.
• Weeknight-friendly: smart overlaps cut total time to under an hour.
• One pan to the table: build in a skillet or baking dish and serve bubbly and golden.

Grocery List

• Produce: 1 small head cauliflower, 1 fennel bulb (with fronds), 3 garlic cloves, 1 lemon, fresh flat-leaf parsley
• Dairy: Half-and-half, Gruyère, Parmesan (optional)
• Pantry: Potato gnocchi, extra-virgin olive oil, whole-grain Dijon mustard, low-sodium chicken broth, dry white wine (optional), crushed red pepper flakes, kosher salt, black pepper, cornstarch (optional), mild Italian sausage

Full Ingredients

Vegetables & Gnocchi

• 1 small head cauliflower (about 1 1/2 lb), cut into 1-inch florets
• 1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
• 2 tbsp extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 lb potato gnocchi (shelf-stable or refrigerated)

Sausage & Aromatics

• 12 oz mild Italian sausage, casings removed
• 3 garlic cloves, thinly sliced
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup dry white wine (optional, for deglazing)

Light Cream–Grainy Mustard Sauce

• 1 1/4 cups half-and-half
• 1/4 cup low-sodium chicken broth
• 2 tbsp whole-grain Dijon mustard
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for extra cling)
• 1 tsp finely grated lemon zest + 1 tsp fresh lemon juice

Cheese & Garnish

• 6 oz Gruyère, coarsely grated (about 1 1/2 cups packed)
• 2 tbsp finely grated Parmesan (optional, for extra savory crunch)
• 2 tbsp chopped fresh flat-leaf parsley
• Reserved fennel fronds, roughly chopped

Step-by-Step Instructions

Step 1: Heat the oven and prep

Position a rack in the upper third of the oven and preheat to 425°F. Set a large pot of water over high heat for the gnocchi. Lightly oil a large sheet pan.

Step 2: Roast the cauliflower and fennel

Toss the cauliflower florets and sliced fennel with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Spread in a single layer on the sheet pan. Roast 15–18 minutes, tossing once, until edges are caramelized and centers are just tender.

Step 3: Brown the sausage and build flavor

While the vegetables roast, heat a large oven-safe skillet (12-inch) over medium-high. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through, 6–8 minutes. Spoon off excess fat, leaving about 1 tbsp in the pan. Add the garlic and crushed red pepper; cook 30–60 seconds until fragrant. Deglaze with the wine (if using) and simmer 1–2 minutes, scraping up browned bits, until nearly evaporated.

Step 4: Make the light cream–mustard sauce

Reduce heat to medium. Stir in the half-and-half, broth, and whole-grain mustard. Bring to a gentle simmer and cook 3 minutes, stirring, until lightly thickened. If you prefer a clingier sauce, stir in the cornstarch slurry and simmer 30–60 seconds more. Off the heat, add lemon zest and juice, then season to taste with salt and pepper. Keep warm over low heat; avoid a hard boil to prevent curdling.

Step 5: Cook the gnocchi

Salt the boiling water generously. Add the gnocchi and cook until they float, 2–3 minutes. Reserve 1/2 cup cooking water, then drain.

Step 6: Combine, bake, and broil

Add the drained gnocchi and the roasted cauliflower and fennel to the skillet with the sauce. Fold gently to coat, adding splashes of reserved cooking water until the sauce looks glossy and creamy. Sprinkle evenly with the Gruyère (and Parmesan, if using). Return the pan to the oven and bake 8–10 minutes to heat through, then switch to broil and cook 2–4 minutes, watching closely, until the cheese is deeply golden and bubbling.

Step 7: Rest and finish

Let the bake rest 5 minutes to settle. Shower with chopped parsley and fennel fronds. Serve hot with plenty of black pepper.

Pro Tips

• Cut the cauliflower into small, even florets so it roasts quickly and browns before softening too much.
• Grate your own Gruyère for the best melt; pre-shredded cheese often contains starches that inhibit browning.
• Keep the sauce at a gentle simmer, not a boil, once dairy is added to preserve a silky texture.
• Reserve the gnocchi cooking water; a splash helps emulsify and loosen the sauce right before baking.
• Broilers vary: keep the pan 5–6 inches from the element and watch constantly to avoid scorching.

Variations

• Turkey or chicken sausage: Swap 1:1 for a lighter take; add 1 tsp olive oil if the pan looks dry.
• Vegetarian: Skip sausage; brown 12 oz sliced cremini mushrooms in 1 tbsp olive oil, then proceed. Add an extra pinch of salt and a dash of smoked paprika for depth.
• Greens boost: Fold in 2 cups baby spinach with the roasted vegetables to wilt just before topping with cheese.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 350°F for 15–20 minutes, then uncover and broil 1–2 minutes to re-crisp the top, or microwave in short bursts until hot. Freeze up to 2 months; thaw overnight in the fridge before reheating. Make-ahead: Roast the vegetables and brown the sausage up to 2 days in advance. Assemble in the baking dish up to 1 day ahead; cover and refrigerate. Add 2–3 tbsp extra half-and-half before baking to account for absorption; bake covered at 375°F for 20 minutes, uncover, then broil to finish.

Nutrition (per serving)

Approximate values: 820 calories; 47g fat; 55g carbohydrates; 34g protein; 5g fiber; 1,150mg sodium.