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An oval copper casserole dish of pizza gnocchi, half eaten.
Sacha Hirschfeld

Pizza Gnocchi

Is it pizza or a casserole? It's both! This easy weeknight meal has all of the pizza fixings we love, baked to perfection with plump gnocchi and loads of ooey-gooey melted cheese!
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Mains, Pastas
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 16 oz package gnocchi
  • 2 garlic cloves minced
  • 2 cups pasta sauce whichever is your favorite
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp red chili flakes
  • ½ tsp kosher salt
  • ¼ tsp freshly ground pepper
  • extra-virgin olive oil
  • 1 cup pizza fillings of choice I used bell peppers and olives
  • 2 cups mozzarella grated
  • 14 pepperoni slices

Equipment

  • 1 box grater
  • 1 oven-safe dish or skillet
  • 1 small saucepan
  • 1 paring knife
  • 1 wooden spoon
  • measuring spoons
  • measuring cups

Method
 

  1. Preheat the oven to 400℉ and set a rack to the middle position. In a small saucepan, warm a good glug of olive oil over medium-low heat. Add garlic and sauté for 1 minute, until aromatic. Be careful not to burn! Stir in the pasta sauce, basil, oregano, chili flakes, salt, and pepper; cook until hot and beginning to bubble.
  2. Drizzle a few tablespoons of olive oil into an oven-safe dish or skillet. Add the gnocchi, pour pasta sauce overtop, and mix until the gnocchi is well-coated. Add the "toppings" and mix to combine. I add half my pepperoni at this point and use the rest in the next step.
  3. Sprinkle grated mozzarella over the casserole and top with remaining pepperoni. Bake for 20-25 minutes, until the cheese is nice and bubbly.
  4. Garnish with a sprinkling of oregano and perhaps a drizzle of hot honey.