Skillet Gnocchi Lasagna

O.

M.

G.

I’m sorry, but you’re about to throw away and violently torch all the previous lasagna recipes you’ve ever known after this.

JAY KAY JAY KAY jay kay.

But really, this gnocchi-take on lasagna is going to creep into your psyche and hibernate there until you decide to make lasagna. And then you’ll remember this. And you will love me.

Because look.

It’s shortcut, but it’s not!

The main thing is – one pot. Er, one skillet. All the action happens in a cast iron skillet, so there’s very little clean up! Are you already so happy? I know.

Your other shortcut is – helloooooo GNOCCHI. You know my unwavering obsession with gnocchi. I probably seriously have over 10 recipes on my site strictly devoted to gnocchi. It’s a burden from which I never want to be released.

And they’re dried, straight from the bag, no pre-boil nonsense. Nuttin, honey.

So, I love a good mix of ground beef AND Italian sausage in this lasagna. It truly adds to the depth of flavor, and enhances the whole thing like UGH.

Brown it good, and add dried Italian seasoning (another flavor-building shortcut!), and a good pinch of salt.

I mean, you’re happy so far, right?

In a little mixing bowl, stir up some ricotta with chopped parsley, lemon zest, a little lemon juice and some salt and pepper. And then maybe a splash of the love in your heart.

So here we go! This happens in two basic layers, and it looks like this:

First layer = sauce + half the meat + half the ricotta + half the gnocchi  + 1/3rd of the mozz. Boom. One layer done.

Second layer = sauce + rest of the meat + rest of the ricotta + rest of the gnocchi + 1/3rd of the cheese. Boom. Finit.

THEN – drizzle the rest of the sauce and the rest of the cheese on top. Simple. That’s all. Mama said knock you out.

If your stomach just ate your head, this is why. ^^^

LOOK AT THAT. Just 30 minutes in a 400 degree oven, and it is other-worldly cozy delicious comfy carb camp town in your mouth. You are going to FREAK. But remember to let it sit on the counter for about 10 minutes! This lets it a) cool and not burn your face off, and 2) sort of come together and solidify in holy matrimony. We can’t have runny lasagna. The sitting – it’s like a PIE sitting in an open window on a spring day with cartoon birds flitting about. This is basically gnocchi pie. I should call it gnocchi pie. Skillet gnocchi pie! With the whole cartoon birds thing.

And that cast iron skillet? Duh, it’s Food Network’s. And it’s wide and heavy and rustic and fabulous. And the cute farmhouse table runner and flat iron flatware? Also Food Network, boo. You can get it all at Kohl’s!

RUSTIC SKILLET GNOCCHI PIE WITH CARTOON BIRDS. I’m starving.

Get some freshly grated parm and parsley on that and start living.

I mean…

Skillet Gnocchi Lasagna

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Ingredients

• 1 pound ground beef
• 3 Italian sausage links, casings removed and sausage pulled into small chunks
• 1 Tbs. dried Italian seasoning
• 1 (24 oz) jar of your favorite marinara
• 1 pound dried gnocchi
• 1 pound block of mozzarella, grated
• 1 (15 oz) tub of ricotta cheese
• 1 lemon, zested and juiced
• 2 Tbs. freshly chopped parsley, plus more for garnish
• Coarse salt and freshly ground pepper

Instructions

1. Preheat oven to 400.
2. In a large cast iron skillet, brown the beef and sausage until no longer pink, about five minutes. Drain any excess fat if needed. Add the Italian seasoning, and good pinch of salt. Cook another minute, then transfer the meat to another bowl.
3. In a medium bowl, combine the ricotta, 2 Tbs. freshly chopped parsley, the zest of the lemon, 1 Tbs. lemon juice and a good pinch of salt and pepper. Stir to combine.
4. Back in the skillet, ladle in about a cup of marinara, and spread it out to cover the bottom. Add half of the ground beef and sausage mix, spreading out to cover the sauce. Then dollop half the ricotta cheese over the meat, followed by half of the gnocchi, and 1/3 of the shredded cheese. Ladle another cup of sauce over the cheese, followed the rest of the meat, the second half of the ricotta, the rest of the gnocchi and another 1/3rd of the grated cheese. Finish with the last bit of marinara and the remaining cheese.
5. Bake for 30 minutes, or until the cheese is browned and bubbly. If you need to flip the oven to broil, that works!
6. Let the lasagna sit for about 10 minutes, allowing the sauce to cool and for everything to solidify just slightly. You don’t want a super runny lasagna! Let it sit, yo. Garnish with parsley right before you serve.
7. Now, dig in.
8. Serves 4-6!

7.8.1.2

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https://bevcooks.com/2018/12/skillet-gnocchi-lasagna/

Save me some!

(This post is definitely in partnership with Food Network and Kohl’s, but all ramblings and gnocchi snarfings are totally my own. We coo?)