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Gnocchi Bake with Pepperoni and Mozzarella

This cozy and quick Gnocchi Bake combines the hearty flavors of potato gnocchi, zesty marinara sauce, melty mozzarella, and crispy pepperoni, making it a perfect weeknight dinner for the whole family.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Bake (main)
  • 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
For the Sauce
  • 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
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.
  • 1/2 cup ricotta For extra richness, stir in before baking.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make the Sauce
  1. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes, stirring.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. 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.
Combine Gnocchi and Sauce
  1. In a large bowl, toss the gnocchi with about 2 cups of sauce until evenly coated. If using refrigerated or fresh gnocchi, no boiling is necessary.
  2. For firmer gnocchi texture, briefly boil gnocchi 1–2 minutes until they float, drain, and then toss with sauce.
Layer and Top
  1. Spread half the sauced gnocchi evenly in the prepared baking dish.
  2. Sprinkle 1 cup mozzarella and 1/4 cup Parmesan over the layer.
  3. Arrange pepperoni slices over the cheese, then add the remaining sauced gnocchi.
  4. Top with remaining 1 cup mozzarella and 1/4 cup Parmesan. Brush a little olive oil on the edges of the cheese for a browned, bubbly top.
Bake
  1. Bake in preheated oven for 20–25 minutes, until cheese is bubbly and golden.
  2. If you like an extra crispy top, broil for 1–2 minutes, watching closely.
Rest and Serve
  1. Let the bake rest for 2–3 minutes before serving. Garnish with fresh basil.

Notes

Use high-quality marinara or homemade sauce for the best flavor. Avoid over-saucing the gnocchi to prevent sogginess. Make-ahead: assemble and refrigerate up to 24 hours.