Dive into the ultimate comfort food experience with these 27 baked gnocchi recipes! Perfect for cozy weeknight dinners or lazy weekends, each dish promises warmth and flavor that will have everyone asking for seconds. Whether you’re craving something cheesy, herby, or loaded with veggies, we’ve got you covered. Get ready to transform simple ingredients into unforgettable meals—let’s get cooking!
Cheesy Spinach and Mushroom Baked Gnocchi
TikTok’s about to lose it over this one-pan wonder. Transform gnocchi into a creamy, cheesy masterpiece that’s ready in under 30 minutes. Seriously, it’s the ultimate comfort food hack.
Ingredients
– Gnocchi – 1 lb
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Mushrooms – 8 oz
– Spinach – 5 oz
– Heavy cream – 1 cup
– Parmesan cheese – ½ cup
– Mozzarella cheese – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add gnocchi and cook for 5 minutes, stirring occasionally, until lightly golden.
4. Mince garlic and add to the skillet, cooking for 1 minute until fragrant.
5. Slice mushrooms and add to the pan, cooking for 5 minutes until softened.
6. Stir in spinach and cook for 2 minutes until wilted.
7. Pour in heavy cream and bring to a simmer.
8. Grate Parmesan cheese and stir into the mixture.
9. Season with salt and black pepper.
10. Sprinkle mozzarella cheese evenly over the top.
11. Transfer the skillet to the oven and bake for 15 minutes until the cheese is bubbly and golden.
12. Let it rest for 5 minutes before serving.
Forget boring weeknight dinners—this dish delivers a creamy, cheesy bite with tender gnocchi and earthy mushrooms in every forkful. Serve it straight from the skillet for a rustic vibe, or pair with a crisp salad to balance the richness.
Herb-Roasted Tomato and Basil Gnocchi Casserole
Punch up your dinner game with this herb-roasted tomato and basil gnocchi casserole. Perfectly roasted tomatoes meet pillowy gnocchi in a creamy, cheesy bake. Get ready to devour every single bite.
Ingredients
– Cherry tomatoes – 2 cups
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Gnocchi – 1 lb
– Heavy cream – 1 cup
– Mozzarella cheese – 1 cup, shredded
– Parmesan cheese – ½ cup, grated
– Fresh basil – ¼ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Toss cherry tomatoes with 1 tbsp olive oil and ½ tsp salt on a baking sheet.
3. Roast tomatoes for 20 minutes until they burst and caramelize.
4. Mince garlic cloves finely while tomatoes roast.
5. Cook gnocchi in boiling salted water for 2 minutes until they float to the top.
6. Drain gnocchi thoroughly to avoid a watery casserole.
7. Heat remaining 1 tbsp olive oil in a skillet over medium heat.
8. Sauté minced garlic for 1 minute until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer.
10. Stir in shredded mozzarella and grated Parmesan until melted and smooth.
11. Add cooked gnocchi and roasted tomatoes to the skillet, mixing gently.
12. Fold in chopped fresh basil and ½ tsp black pepper.
13. Transfer mixture to a greased baking dish.
14. Bake at 400°F for 15 minutes until bubbly and golden on top.
15. Let rest for 5 minutes before serving to set properly.
Fresh out of the oven, this casserole boasts a creamy interior with bursts of sweet roasted tomatoes and tender gnocchi. Top with extra basil for a vibrant finish or serve alongside a crisp green salad to balance the richness.
Creamy Pesto Baked Gnocchi with Chicken
Drool-worthy comfort food that comes together in minutes. This creamy pesto baked gnocchi with chicken delivers maximum flavor with minimal effort—perfect for busy weeknights. Get ready to impress your taste buds!
Ingredients
– Chicken breast – 1 lb
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Gnocchi – 1 lb
– Basil pesto – ½ cup
– Heavy cream – 1 cup
– Mozzarella cheese – 1 cup, shredded
– Parmesan cheese – ½ cup, grated
Instructions
1. Preheat your oven to 375°F.
2. Dice the chicken breast into 1-inch cubes.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Add the chicken to the skillet and season with salt and black pepper.
5. Cook the chicken for 6-8 minutes, stirring occasionally, until it reaches an internal temperature of 165°F.
6. Remove the chicken from the skillet and set it aside.
7. Add the gnocchi to the same skillet and cook for 2-3 minutes until lightly browned.
8. Stir in the basil pesto and heavy cream until well combined.
9. Return the cooked chicken to the skillet and mix everything together.
10. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
11. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the cheese is golden and bubbly.
12. Remove from the oven and let it rest for 5 minutes before serving.
Bursting with creamy, cheesy goodness, this dish features tender gnocchi and juicy chicken in every bite. Serve it straight from the skillet for a rustic presentation, or pair it with a crisp salad to balance the richness. It’s a crowd-pleaser that’ll have everyone asking for seconds!
Four-Cheese Baked Gnocchi with Crispy Prosciutto
Who says comfort food can’t be fancy? This four-cheese baked gnocchi with crispy prosciutto delivers restaurant-quality flavors in under an hour. Get ready to impress!
Ingredients
– Gnocchi – 1 lb
– Prosciutto – 4 oz
– Heavy cream – 1 cup
– Mozzarella cheese – 1 cup, shredded
– Parmesan cheese – ½ cup, grated
– Fontina cheese – ½ cup, shredded
– Gorgonzola cheese – ¼ cup, crumbled
– Garlic – 2 cloves, minced
– Butter – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Fresh basil – 2 tbsp, chopped
Instructions
1. Preheat oven to 400°F.
2. Arrange prosciutto in a single layer on a baking sheet.
3. Bake prosciutto for 8-10 minutes until crispy, then crumble.
4. Bring a large pot of salted water to a rolling boil.
5. Add gnocchi and cook for 2-3 minutes until they float to the surface.
6. Drain gnocchi thoroughly (tip: pat dry with paper towels for extra crispiness).
7. Melt butter in a large oven-safe skillet over medium heat.
8. Add minced garlic and sauté for 1 minute until fragrant.
9. Pour in heavy cream and bring to a gentle simmer.
10. Stir in mozzarella, parmesan, fontina, and gorgonzola until melted and smooth.
11. Season sauce with salt and black pepper.
12. Add cooked gnocchi to the skillet, tossing to coat evenly.
13. Sprinkle crumbled prosciutto over the top.
14. Transfer skillet to oven and bake for 15-18 minutes until bubbly and golden (tip: broil for last 2 minutes for extra browning).
15. Remove from oven and let rest for 5 minutes before serving (tip: resting allows sauce to thicken perfectly).
16. Garnish with fresh basil.
Dig into this decadent dish where pillowy gnocchi meets a luxuriously creamy cheese sauce. The crispy prosciutto adds a salty crunch that contrasts beautifully with the rich, melty cheeses. Serve straight from the skillet with a side of garlic bread to soak up every last drop of that glorious sauce!
Garlic Butter Shrimp and Lemon Baked Gnocchi
Unbelievable how this 30-minute wonder delivers restaurant-quality flavor! Garlic butter shrimp meets pillowy gnocchi in a zesty lemon bake that’s pure comfort.
Ingredients
Gnocchi – 1 lb
Shrimp – 1 lb, peeled and deveined
Butter – 4 tbsp
Garlic – 4 cloves, minced
Lemon – 1, juiced and zested
Parmesan cheese – ½ cup, grated
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Fresh parsley – 2 tbsp, chopped
Instructions
1. Preheat your oven to 400°F.
2. Pat the shrimp dry with paper towels to ensure a good sear.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Add the shrimp and season with salt and black pepper.
5. Cook the shrimp for 2 minutes per side until pink, then remove and set aside.
6. In the same skillet, melt the butter over medium heat.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the gnocchi and toss to coat in the garlic butter.
9. Pour in the lemon juice and zest, then sprinkle with half the Parmesan.
10. Arrange the shrimp on top of the gnocchi in the skillet.
11. Top with the remaining Parmesan cheese.
12. Transfer the skillet to the preheated oven and bake for 15 minutes until the gnocchi is tender and the top is golden.
13. Remove from the oven and let it rest for 2 minutes to allow flavors to meld.
14. Garnish with fresh parsley before serving. The gnocchi turns irresistibly crispy on the edges while staying soft inside, with the garlic butter and lemon creating a bright, savory sauce. Try serving it straight from the skillet for a rustic, shareable meal that’s perfect with a side salad.
Roasted Red Pepper and Mozzarella Gnocchi Bake
Drool-worthy comfort in one pan. This roasted red pepper and mozzarella gnocchi bake delivers creamy, cheesy goodness with minimal effort—perfect for busy weeknights.
Ingredients
– Gnocchi – 1 lb
– Roasted red peppers – 1 cup, chopped
– Mozzarella cheese – 2 cups, shredded
– Heavy cream – 1 cup
– Garlic – 2 cloves, minced
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh basil – ¼ cup, chopped
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add gnocchi and cook for 2 minutes or until they float to the surface.
4. Drain gnocchi thoroughly and set aside.
5. Heat olive oil in a large oven-safe skillet over medium heat.
6. Add minced garlic and sauté for 1 minute until fragrant.
7. Stir in chopped roasted red peppers and cook for 2 minutes.
8. Pour in heavy cream and bring to a simmer.
9. Add cooked gnocchi to the skillet and toss to coat in the sauce.
10. Season with salt and black pepper, mixing well.
11. Sprinkle shredded mozzarella evenly over the top.
12. Transfer skillet to the preheated oven and bake for 15 minutes or until cheese is golden and bubbly.
13. Remove from oven and let rest for 5 minutes before serving.
14. Garnish with fresh chopped basil.
Rich, creamy sauce clings to pillowy gnocchi, while the roasted peppers add a sweet, smoky depth. Top with extra basil for a fresh contrast, or serve alongside a crisp green salad to balance the richness.
Sausage and Kale Baked Gnocchi with Marinara
Outrageously easy and packed with flavor, this one-pan wonder transforms simple ingredients into a cozy masterpiece. Bold Italian sausage meets tender gnocchi and hearty kale, all smothered in rich marinara—baked to bubbly perfection.
Ingredients
– Olive oil – 1 tbsp
– Italian sausage – 1 lb
– Garlic – 3 cloves
– Kale – 4 cups
– Gnocchi – 1 lb
– Marinara sauce – 2 cups
– Mozzarella cheese – 1 cup
– Parmesan cheese – ½ cup
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes.
3. Add Italian sausage and cook for 8 minutes, breaking it into crumbles with a spoon until browned.
4. Mince garlic and add to the skillet, cooking for 1 minute until fragrant.
5. Stir in kale and cook for 3 minutes until wilted.
6. Add gnocchi and marinara sauce, mixing thoroughly to coat everything.
7. Sprinkle mozzarella and Parmesan cheese evenly over the top.
8. Transfer skillet to the oven and bake for 20 minutes until the cheese is golden and bubbly.
9. Remove from oven and let rest for 5 minutes before serving.
What a delight—the gnocchi turns pillowy soft, soaking up the savory sausage and tangy marinara, while the kale adds a fresh crunch. Serve it straight from the skillet for a rustic family meal, or pair with a crisp salad for a balanced dinner that’s sure to impress.
Baked Gnocchi with Sun-Dried Tomatoes and Goat Cheese
Whip up this cozy, flavor-packed baked gnocchi in minutes! Sun-dried tomatoes and creamy goat cheese transform pantry staples into a showstopper. Perfect for busy weeknights or impressing last-minute guests.
Ingredients
– Gnocchi – 1 lb
– Sun-dried tomatoes in oil – ½ cup, drained and chopped
– Goat cheese – 4 oz, crumbled
– Heavy cream – 1 cup
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Fresh basil – 2 tbsp, chopped
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the gnocchi and cook for 2 minutes or until they float to the surface.
4. Drain the gnocchi thoroughly and set aside.
5. Heat olive oil in a large oven-safe skillet over medium heat.
6. Add minced garlic and sauté for 1 minute until fragrant.
7. Pour in the heavy cream and bring to a gentle simmer.
8. Stir in the chopped sun-dried tomatoes, salt, and black pepper.
9. Add the cooked gnocchi to the skillet and toss to coat evenly.
10. Sprinkle crumbled goat cheese evenly over the top.
11. Transfer the skillet to the preheated oven.
12. Bake for 15 minutes or until the cheese is melted and bubbly.
13. Remove from the oven and let it rest for 5 minutes.
14. Garnish with fresh basil before serving.
Creamy, tangy goat cheese melds with sweet sun-dried tomatoes for a rich, comforting bite. Serve it straight from the skillet with a side of crusty bread to soak up every last drop of sauce.
Spinach Artichoke Dip Baked Gnocchi
A creamy, cheesy pasta bake that transforms your favorite appetizer into the ultimate comfort food main. Get ready to bake your way to viral dinner fame.
Ingredients
– Gnocchi – 1 lb
– Frozen spinach – 10 oz
– Canned artichoke hearts – 14 oz
– Cream cheese – 8 oz
– Sour cream – 1 cup
– Mozzarella cheese – 2 cups
– Parmesan cheese – ½ cup
– Garlic – 3 cloves
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Red pepper flakes – ¼ tsp
Instructions
1. Preheat oven to 375°F.
2. Thaw frozen spinach completely and squeeze out all excess water using a clean kitchen towel.
3. Drain canned artichoke hearts and chop into ½-inch pieces.
4. Mince garlic cloves.
5. Heat olive oil in a large oven-safe skillet over medium heat.
6. Add minced garlic and sauté for 1 minute until fragrant.
7. Add gnocchi to the skillet and cook for 3 minutes, stirring occasionally, until lightly golden.
8. Reduce heat to low and add cream cheese, stirring until melted and smooth.
9. Stir in sour cream until fully incorporated.
10. Add thawed spinach, chopped artichokes, 1 cup mozzarella, parmesan, salt, black pepper, and red pepper flakes.
11. Mix everything together until evenly combined.
12. Sprinkle remaining 1 cup mozzarella evenly over the top.
13. Transfer skillet to preheated oven and bake for 20 minutes.
14. Switch oven to broil setting and broil for 2-3 minutes until cheese is bubbly and golden brown.
15. Remove from oven and let rest for 5 minutes before serving.
Not just another pasta dish—this bake delivers that iconic spinach artichoke dip flavor in every forkful, with pillowy gnocchi and a crispy, cheesy top. Serve it straight from the skillet with garlic bread for dipping into the creamy sauce.
Italian Sausage and Spinach Baked Gnocchi Skillet
Sizzle up your skillet for the ultimate comfort food mashup. This one-pan wonder combines juicy Italian sausage with pillowy gnocchi and fresh spinach—ready in under 30 minutes.
Ingredients
– Italian sausage – 1 lb
– Gnocchi – 16 oz
– Spinach – 4 cups
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Marinara sauce – 2 cups
– Mozzarella cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add Italian sausage, breaking it into crumbles with a spoon, and cook for 5-7 minutes until browned.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add gnocchi to the skillet and cook for 2-3 minutes, stirring occasionally, until lightly golden. Tip: Don’t overcrowd the pan to ensure even browning.
6. Pour in marinara sauce and ½ cup water, then bring to a simmer.
7. Reduce heat to medium-low, cover, and cook for 5 minutes until gnocchi is tender.
8. Stir in spinach, salt, and black pepper, cooking for 2-3 minutes until spinach wilts.
9. Sprinkle shredded mozzarella evenly over the top. Tip: Use freshly shredded cheese for better melting.
10. Transfer the skillet to the preheated oven and bake for 8-10 minutes until cheese is bubbly and golden. Tip: Keep an eye on it to avoid burning the cheese.
11. Remove from oven and let it rest for 2-3 minutes before serving. The result is a creamy, hearty dish with a perfect balance of savory sausage and tender gnocchi. Serve it straight from the skillet for a rustic presentation, or top with extra Parmesan for added richness.
Baked Gnocchi with Creamy Alfredo and Bacon
Must-make comfort food alert! This baked gnocchi transforms pantry staples into creamy, bacon-packed perfection. Get ready to wow your taste buds.
Ingredients
– Gnocchi – 1 lb
– Bacon – 6 slices
– Heavy cream – 1 cup
– Parmesan cheese – ½ cup, grated
– Garlic – 2 cloves, minced
– Unsalted butter – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Preheat your oven to 375°F.
2. Chop the bacon into ½-inch pieces.
3. Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy. Tip: Render the fat slowly for maximum crispiness without burning.
4. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
5. Drain all but 1 tablespoon of bacon grease from the skillet.
6. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
7. Pour in the heavy cream and bring to a simmer over medium heat.
8. Stir in the grated Parmesan cheese until melted and smooth.
9. Add the unsalted butter, salt, and black pepper, stirring to combine.
10. Fold in the gnocchi and cooked bacon until evenly coated.
11. Transfer the mixture to a baking dish. Tip: Use a shallow dish for even baking and a golden top.
12. Bake for 20-25 minutes until bubbly and lightly browned on top. Tip: Check at 20 minutes to avoid overcooking—gnocchi should be tender but not mushy.
13. Remove from the oven and let it rest for 5 minutes.
14. Garnish with chopped fresh parsley before serving.
Absolute heaven in every bite! The gnocchi stays pillowy-soft under that rich, velvety sauce, while the bacon adds a smoky crunch. Serve it straight from the dish with a side salad for a cozy weeknight dinner that feels totally gourmet.
Zucchini and Cherry Tomato Baked Gnocchi
Just discovered your new weeknight hero. This baked gnocchi transforms humble veggies into a crave-worthy masterpiece. Get ready to devour every cheesy bite.
Ingredients
– Gnocchi – 1 lb
– Zucchini – 2 medium, sliced into ½-inch rounds
– Cherry tomatoes – 2 cups, halved
– Olive oil – 3 tbsp
– Garlic – 3 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Mozzarella cheese – 1 cup, shredded
– Basil – ¼ cup, chopped
Instructions
1. Preheat your oven to 400°F.
2. Toss gnocchi, zucchini, cherry tomatoes, olive oil, minced garlic, salt, and black pepper in a large bowl until evenly coated.
3. Spread the mixture in a single layer on a baking sheet. (Tip: Use parchment paper for easy cleanup and to prevent sticking.)
4. Bake for 20 minutes at 400°F, or until the zucchini is tender and tomatoes start to burst.
5. Remove the baking sheet from the oven and sprinkle shredded mozzarella cheese evenly over the top.
6. Return to the oven and bake for an additional 5 minutes at 400°F, until the cheese is melted and bubbly.
7. Take the baking sheet out of the oven and let it rest for 2 minutes. (Tip: Letting it rest helps the flavors meld together.)
8. Garnish with chopped basil before serving. (Tip: Fresh basil adds a bright, herby finish that elevates the dish.)
This dish delivers a perfect balance of soft, pillowy gnocchi with juicy tomatoes and tender zucchini, all hugged by gooey cheese. Try topping it with a drizzle of balsamic glaze for an extra tangy kick or serve it straight from the pan for a rustic family-style meal.
Buffalo Chicken Baked Gnocchi Casserole
Outrageously easy comfort food that’ll have everyone begging for seconds. Creamy gnocchi meets spicy buffalo chicken in one epic bake. Ready in under an hour—let’s go!
Ingredients
– Gnocchi – 1 lb
– Cooked shredded chicken – 2 cups
– Buffalo sauce – ¾ cup
– Cream cheese – 8 oz
– Shredded cheddar cheese – 1 cup
– Green onions – ¼ cup, chopped
Instructions
1. Preheat oven to 375°F.
2. Boil gnocchi in salted water for 2 minutes until they float, then drain thoroughly (tip: pat dry with paper towels to prevent sogginess).
3. In a large bowl, combine gnocchi, shredded chicken, buffalo sauce, and cream cheese.
4. Mix until cream cheese is fully incorporated and ingredients are evenly coated.
5. Transfer mixture to a greased 9×13 inch baking dish.
6. Top evenly with shredded cheddar cheese.
7. Bake uncovered for 25 minutes at 375°F until cheese is golden and bubbly.
8. Remove from oven and let rest for 5 minutes (tip: resting helps the sauce thicken).
9. Garnish with chopped green onions before serving (tip: add a drizzle of extra buffalo sauce for more heat).
What a flavor bomb! The gnocchi stays pillowy-soft while soaking up that tangy buffalo kick. Serve it straight from the dish with celery sticks and ranch for the ultimate game-day spread.
Mushroom Marsala Baked Gnocchi with Thyme
Perfect for cozy nights—this one-pan wonder transforms gnocchi into a creamy, herb-kissed masterpiece. Packed with umami and ready in 30 minutes flat.
Ingredients
– Gnocchi – 1 lb
– Cremini mushrooms – 8 oz, sliced
– Marsala wine – ½ cup
– Heavy cream – ¾ cup
– Fresh thyme – 2 tbsp, chopped
– Garlic – 3 cloves, minced
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Parmesan cheese – ½ cup, grated
Instructions
1. Preheat oven to 400°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat for 1 minute.
3. Add sliced mushrooms and cook for 5 minutes, stirring occasionally, until browned and tender.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in Marsala wine and simmer for 3 minutes to reduce by half.
6. Add heavy cream, salt, and black pepper, then bring to a gentle simmer for 2 minutes.
7. Fold in gnocchi and chopped thyme until evenly coated.
8. Sprinkle grated Parmesan cheese evenly over the top.
9. Transfer skillet to the preheated oven and bake for 15 minutes until bubbly and golden.
10. Let rest for 5 minutes before serving to allow sauce to thicken.
Fluffy gnocchi soak up the rich Marsala sauce, while thyme adds an earthy freshness. Serve straight from the skillet with a crisp salad for a restaurant-worthy weeknight dinner.
Baked Gnocchi with Broccoli and Cheddar Cheese
Get ready to transform your weeknight dinner game with this cozy baked gnocchi. Grab that bag of frozen gnocchi and let’s create pure comfort in under 30 minutes.
Ingredients
– Gnocchi – 1 lb
– Broccoli florets – 2 cups
– Cheddar cheese – 2 cups, shredded
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F.
2. Toss gnocchi and broccoli florets with olive oil, garlic powder, salt, and black pepper in a large bowl.
3. Spread the mixture evenly in a 9×13-inch baking dish.
4. Bake for 15 minutes, or until the gnocchi is golden and the broccoli is tender-crisp.
5. Remove the dish from the oven and sprinkle shredded cheddar cheese evenly over the top.
6. Return to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly.
7. Let it rest for 2 minutes before serving to allow the cheese to set slightly.
Zesty, cheesy, and utterly satisfying—this dish delivers crispy-edged gnocchi with tender broccoli beneath a blanket of melted cheddar. Serve it straight from the dish for a family-style meal or top with a fried egg for a brunch twist.
Conclusion
Valuable inspiration for cozy dinners awaits in these 27 baked gnocchi recipes! We hope you find new family favorites—try one tonight and share your thoughts in the comments. Don’t forget to pin this roundup on Pinterest to save these delicious ideas for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
