Name: Gnocchi Bake with Pepperoni and Mozzarella
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 pound potato gnocchi (fresh or refrigerated) (Choose high quality or homemade for best texture.); 12 ounces sliced pepperoni (Regular or turkey pepperoni.); 2 cups shredded mozzarella cheese, divided (Use whole-milk for creamier melt.); 1/2 cup grated Parmesan cheese; 1 tablespoon olive oil; 1 small onion, finely chopped (about 1/2 cup); 2 cloves garlic, minced; 1 24-ounce jar marinara sauce (Or 3 cups homemade tomato sauce; choose a flavorful, low-sugar brand.); 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes (Optional, for heat.); Salt and black pepper to taste; Fresh basil leaves for garnish; Swap pepperoni for sliced cooked sausage or plant-based pepperoni for a vegetarian option.; Use gluten-free gnocchi to make this gluten-free.; 1/2 cup ricotta (For extra richness, stir in before baking.)

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Introduction :

I remember the first time I made this Gnocchi Bake with Pepperoni and Mozzarella: it was a rainy weeknight, and I wanted something warm, cheesy, and fast to cheer up the family. The oven filled the kitchen with the scent of tomato and melted cheese, and the soft, pillowy gnocchi browned slightly at the edges while pepperoni curled into little crisp cups. That sensory memory the bubbling cheese, the snap of a crispy pepperoni edge, the tender gnocchi is why this dish lives in my weeknight rotation.

This recipe is a cozy, no-fuss dinner that feels a little like pizza and a little like pasta, all at once. If you love simple comfort food that comes together quickly and feeds a crowd, you’ll understand why this one became a staple for us. For another contrast of sweet and savory bakes I enjoy, see this baked pear with berries and blue cheese I wrote about earlier.

The Magic in This Recipe :

This recipe shines because it is fast, family-approved, and endlessly adaptable. Soft gnocchi, a bright tomato sauce, melty mozzarella, and slices of pepperoni make every bite comforting and satisfying. It’s a weeknight lifesaver when you want pizza flavors without the fuss of dough. Plus, it’s forgiving: if you want it spicier or cheesier, it’s simple to tweak.

Ingredients You’ll Need :

For the Bake (main)

1 pound (450 g) potato gnocchi (fresh or refrigerated) choose high quality or homemade for best texture.
12 ounces (340 g) sliced pepperoni regular or turkey pepperoni.
2 cups (200 g) shredded mozzarella cheese, divided (use whole-milk for creamier melt).
1/2 cup (50 g) grated Parmesan cheese.

For the Sauce

1 tablespoon olive oil.
1 small onion, finely chopped (about 1/2 cup).
2 garlic cloves, minced.
1 (24-ounce) jar marinara sauce (about 680 g) or 3 cups homemade tomato sauce choose a flavorful, low-sugar brand.
1 teaspoon dried oregano.
1/2 teaspoon crushed red pepper flakes (optional, for heat).
Salt and black pepper to taste.

Optional Garnishes and Substitutions

Fresh basil leaves for garnish.
Swap pepperoni for sliced cooked sausage or plant-based pepperoni for a vegetarian option.
Use gluten-free gnocchi to make this gluten-free.
For extra richness, stir in 1/2 cup ricotta before baking.

For another hearty pasta-style bake idea, check out this Alfredo pasta with chicken and shrimp.

How to make Gnocchi Bake with Pepperoni and Mozzarella :

Step 1: Preheat and prepare (10 minutes)

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. This temperature gives a golden top without overcooking the gnocchi.

Step 2: Make the sauce (10–12 minutes)

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes, stirring. Add garlic and cook 30 seconds until fragrant.
Pour in the marinara, add oregano, crushed red pepper (if using), and simmer gently for 6–8 minutes until slightly thickened. Taste and season with salt and pepper. The sauce should cling lightly to a spoon.

Step 3: Combine gnocchi and sauce (5 minutes)

If using refrigerated or fresh gnocchi, no boiling is necessary the sauce and oven will finish cooking them. In a large bowl, toss the gnocchi with about 2 cups of sauce until evenly coated. For firmer gnocchi texture, briefly boil gnocchi 1–2 minutes until they float, drain, and then toss with sauce.

Step 4: Layer and top (5 minutes)

Spread half the sauced gnocchi evenly in the prepared baking dish. Sprinkle 1 cup mozzarella and 1/4 cup Parmesan over the layer. Arrange pepperoni slices over the cheese, then add the remaining sauced gnocchi. Top with remaining 1 cup mozzarella and 1/4 cup Parmesan. For a browned, bubbly top, brush a little olive oil on the edges of the cheese.

Step 5: Bake (20–25 minutes)

Bake in preheated oven for 20–25 minutes, until cheese is bubbly and golden and pepperoni edges are slightly crisp. If you like an extra crispy top, broil 1–2 minutes, watching closely.

Step 6: Rest and serve (2–3 minutes)

Let the bake rest 2–3 minutes to settle. The gnocchi should be pillowy and coated in sauce, and the cheese should be melty and slightly browned. Garnish with fresh basil before serving.

Tips & Recipe Variations :

Use high-quality marinara or homemade sauce for the best flavor; canned jars with low sugar and bright tomato flavor work well.
Prevent sogginess: avoid over-saucing the gnocchi; you want them coated, not swimming. If using frozen gnocchi, thaw and pat dry.
Vegetarian option: replace pepperoni with sliced mushrooms and sun-dried tomatoes, or use plant-based pepperoni.
Gluten-free: use certified gluten-free gnocchi.
Make-ahead: assemble in the dish, cover, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if chilled.
Freezing: freeze unbaked assembled dish (well wrapped) for up to 2 months. Thaw overnight and bake as directed, adding 10–15 minutes if still chilled.
Reheating: cover and reheat at 350°F (175°C) until warmed through, about 15–20 minutes, or microwave individual portions.

Best Ways to Serve :

Pair with a crisp green salad tossed with lemon vinaigrette to cut through the richness.
Serve with garlic bread or crusty focaccia for sopping up sauce.
Drinks: a medium-bodied red wine (like Chianti) or a cold lager complements the pepperoni and cheese. Nonalcoholic: sparkling water with lemon.
Presentation tip: scoop into shallow bowls, top with fresh basil and a sprinkle of Parmesan. Serves 4–6; approximate calories per serving will vary by ingredients but expect around 600–800 calories per serving with standard cheese and pepperoni.

Frequently Asked Questions :

Q: Can I make this ahead of time?

A: Yes. Assemble and refrigerate up to 24 hours. Add a few extra minutes to the bake time if cold.

Q: Can I freeze leftovers?

A: Baked leftovers freeze well for up to 2 months. Reheat covered at 350°F (175°C) until warmed through.

Q: What if I want this vegetarian?

A: Replace pepperoni with roasted vegetables, sautéed mushrooms, or vegetarian pepperoni slices.

Q: How do I prevent the dish from being watery?

A: Don’t over-sauce the gnocchi and simmer the sauce to reduce excess liquid before combining.

Q: Can I use store-bought frozen gnocchi?

A: Yes. Thaw and pat dry or briefly boil and drain before tossing with sauce to avoid excess water.

Conclusion :

This Gnocchi Bake with Pepperoni and Mozzarella is one of those dinners that feels indulgent but is simple to make a true weeknight hero when you want comfort without fuss. I hope this recipe brings the same cozy, cheese-stretched satisfaction to your table that it does to mine. For similar pepperoni-gnocchi inspiration and alternate takes on this idea, check out these recipes: Pepperoni Pizza Gnocchi Bake Recipe – The Cookie Rookie® and Loaded Pepperoni Pizza Baked Gnocchi – 4 Sons ‘R’ Us. Try it, tweak it to your taste, and let me know how your family liked it.

“A true weeknight winner: cheesy, comforting gnocchi with just the right snap of pepperoni. My teenagers asked for seconds before the plates were cold.”