Baked Gnocchi and Meatballs Casserole

This comforting casserole combines tender gnocchi, juicy meatballs, and a rich tomato sauce, all smothered with melted cheese and baked until bubbling and golden. It’s the ultimate one-dish meal for cozy dinners.

Why You’ll Love This Recipe

This baked gnocchi and meatball casserole is hearty, flavorful, and incredibly satisfying. It’s a crowd-pleaser that requires minimal prep and delivers maximum comfort. Whether using homemade or store-bought meatballs, this recipe brings Italian-inspired flavor to your table in under an hour.

ingredients

potato gnocchi (fresh or shelf-stable)
cooked meatballs (homemade or pre-cooked)
marinara or tomato basil sauce
shredded mozzarella cheese
Parmesan cheese
olive oil
garlic, minced
fresh basil or parsley (for garnish)
salt and pepper

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat a bit of olive oil and sauté garlic until fragrant. Add the marinara sauce and simmer for 5 minutes.
3. Stir in the gnocchi and meatballs. Cook for another 2–3 minutes until everything is warmed through and coated in sauce.
4. Transfer mixture to a greased baking dish. Top generously with mozzarella and Parmesan.
5. Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
6. Broil for 2–3 minutes for a golden top, if desired.
7. Let rest for 5 minutes, then garnish with fresh basil or parsley before serving.

Servings and timing

Serves: 4–6
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: ~45 minutes

Variations

• Spicy version: Add red pepper flakes or spicy Italian sausage to the sauce.
• Cheese swap: Use provolone or ricotta for extra creaminess.
• Vegetarian: Use plant-based meatballs or sautéed mushrooms.
• Creamy twist: Add a splash of cream or mascarpone to the tomato sauce.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave individual portions. The dish can also be frozen for up to 2 months — thaw overnight before reheating.

FAQs

Can I use frozen gnocchi?

Yes, thaw first if frozen. Shelf-stable or refrigerated gnocchi also work well.

Do I need to boil the gnocchi first?

No, it cooks in the sauce during baking and becomes tender and flavorful.

Can I use homemade meatballs?

Absolutely — just ensure they are fully cooked before baking in the casserole.

Is this dish gluten-free?

Use gluten-free gnocchi and meatballs to make it gluten-free.

Can I make it ahead of time?

Yes, assemble and refrigerate up to 24 hours in advance. Bake just before serving.

How do I prevent the cheese from burning?

Bake uncovered, but if the cheese browns too quickly, loosely cover with foil.

What kind of sauce is best?

A simple marinara or tomato basil sauce works well. Homemade or jarred are both fine.

Can I add vegetables?

Yes — spinach, bell peppers, or zucchini make great additions.

Can I use other pasta instead of gnocchi?

You can, but the baking time and texture may vary. Gnocchi offers a soft, pillowy result.

What should I serve with this dish?

A crisp green salad and garlic bread complement it beautifully.

Conclusion

This baked gnocchi and meatball casserole is the definition of comfort food: rich, cheesy, and full of satisfying textures and flavors. It’s a fantastic way to feed a family or impress guests with minimal effort.

Baked Gnocchi and Meatballs Casserole

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Baked Gnocchi and Meatballs Casserole is a comforting, family-friendly dish that combines tender gnocchi, juicy meatballs, and rich marinara sauce, all topped with gooey melted cheese and baked to perfection.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baked
• Cuisine: Italian-American
• Diet: Halal

Ingredients

Scale 1x2x3x

• 1 pound potato gnocchi
• 1 pound ground beef or pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• Fresh basil or parsley for garnish (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into small meatballs (about 1 inch).
3. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides, about 5–7 minutes (they don’t need to be fully cooked through).
4. Meanwhile, cook gnocchi according to package instructions and drain.
5. In the prepared baking dish, combine gnocchi, browned meatballs, and marinara sauce. Toss gently to coat.
6. Top evenly with shredded mozzarella cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, or until cheese is bubbly and slightly golden.
8. Garnish with chopped basil or parsley before serving.

Notes

• You can use store-bought or homemade gnocchi.
• Turkey or chicken can be used instead of beef for a lighter version.
• Make ahead and refrigerate before baking for up to 24 hours.

Nutrition

• Serving Size: 1/6 of casserole
• Calories: 520
• Sugar: 6g
• Sodium: 780mg
• Fat: 27g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 29g
• Cholesterol: 95mg