Pizza Gnocchi Bake
Soft, pillowy potato gnocchi baked in a rich herby tomato sauce, topped with gooey melted mozzarella and crispy pepperoni. This one-pan comfort mash-up delivers all the flavors of pepperoni pizza in a satisfying pasta bake that comes together in under 30 minutes.
For 4 servings
- prep · ~5 min
Preheat the oven and boil water.
1.Preheat oven to 425°F (220°C).2.Bring a large pot of salted water to a rolling boil for the gnocchi. - boil · ~3 min
Cook the gnocchi.
Drop gnocchi into boiling water. Once they float to the surface (about 2-3 minutes), drain immediately. Do not overcook.
TIPGnocchi are ready the moment they float. Overcooking makes them mushy. - saute · ~8 min
Build the pizza sauce base.
1.Heat olive oil in a large oven-safe skillet over medium heat.2.Add minced garlic and sauté until fragrant (30-45 seconds).3.Pour in tomato passata, oregano, chili flakes, salt, and pepper.4.Add 0.25 cup water, stir, and let bubble gently for 5 minutes.TIPGarlic burns fast — keep the heat medium and stir constantly. - mix · ~1 min
Combine gnocchi with the sauce.
Add drained gnocchi to the skillet and gently fold into the sauce until each piece is well coated.
- assemble · ~2 min
Top with cheese and pepperoni.
1.Spread mozzarella evenly over the gnocchi and sauce.2.Arrange pepperoni slices in a single layer on top of the cheese.3.Sprinkle grated parmesan over everything. - bake · ~15 min
Bake until bubbly and golden.
Transfer skillet to the preheated oven. Bake for 12-15 minutes until cheese is melted, bubbly, and edges start to crisp.
TIPFor a crispier pepperoni, switch to broil for the last 1-2 minutes — watch closely so it doesn't burn. - rest · ~5 min
Rest briefly before serving.
Remove from oven and let the bake rest for 5 minutes. The sauce will thicken slightly as it cools.
TIPResting prevents the dish from becoming soupy when you scoop it out. - garnish
Garnish with fresh basil and serve hot.
Scatter torn basil leaves over the finished bake. Serve directly from the skillet.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use shelf-stable gnocchi for a firmer texture that holds up during baking.
- 2Don't rinse the gnocchi after draining; the residual starch helps the sauce cling.
- 3For a golden, bubbly top, broil the bake for the final 1–2 minutes.
- 4Let the bake rest 5 minutes after removal — this prevents a watery sauce.
- 5Tear fresh basil at the last second to avoid blackened leaves in the oven.
Adapt it for your goals.
Vegetarian
Omit the pepperoni and add sautéed mushrooms, bell peppers, or black olives for a classic veggie-pizza twist.
extra cheesyExtra-cheesy
Stir ½ cup of ricotta or dollops of fresh mozzarella into the sauce before baking for a creamier, indulgent texture.
spicy sausageSpicy-sausage
Replace pepperoni with crumbled cooked Italian sausage (hot or sweet) for a heartier, meatier bake.
Why this is on our healthy list.
Rich in Lycopene
The tomato passata provides lycopene, an antioxidant linked to heart and skin health, especially when cooked.
Calcium from Cheese
Mozzarella and Parmesan contribute calcium for strong bones and teeth, with moderate portion sizes.
Garlic's Immune Support
Garlic adds allicin, a compound known for its antimicrobial and immune-supporting properties.
Frequently asked questions
Yes, but ensure they are not too soft; boil them just until they float and handle gently to avoid breaking apart.
