Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (2024)

50 minutes mins

| 14 Comments |

4.94 from 31 votes

Jump to Recipe | Updated: | by Nora

Make this easy Bolognese-inspired Gnocchi Bake when you’re pressed for time – the casserole is quick to assemble and turns out into a wonderful family meal.

Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (1)

This Bolognese inspired Gnocchi Bake is my number one emergency meal. Once the beef is browned, all that’s left to do is stir everything together, place it in the casserole dish, then bake with plenty of cheese on top.

This is such a quick prep, kid-friendly meal – perfect for those extra busy nights!

Please note: I updated this post on 05/18/2021 with improvements to the recipe. A former version didn’t call for the vegetables to be cooked before adding to the casserole (plus other minor flavor improvements), and there was too much sauce compared to the amount of gnocchi. I have now updated the recipe to reflect how I improved it over time.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (2)

Ingredient notes

  • Carrot/onion/celery: These are basically all optional, but they do add some greens to the plate and flavor to the sauce. This is the classic trio used in actual bolognese sauce, so they work really well in this casserole. If you don’t like one of these or just don’t have the time to prep them; feel free to skip one, two or all three.
  • Tomato sauce/diced tomatoes: I use plain, unseasoned tomato sauce and diced tomatoes because I add seasoning and vegetables myself. If you’re short on time, feel free to use two jars of marinara or other seasoned pasta sauce instead. That way, you can skip the seasoning the recipe calls for and won’t miss any flavor if you’re skipping the vegetables.
  • Ground beef: I used lean ground beef, but extra-lean works, too. For fattier ground beef, I recommend draining the fat after browning it. Ground turkey works as well for a leaner version.

How to make this Gnocchi Bake

1. Cook the vegetables in olive oil over medium heat until softened, about 3-4 minutes.

2. Add the ground beef and seasoning, then cook over medium-high heat until the meat is browned. Stir often to break up the beef – about 2-3 more minutes.

3. Once the beef is browned, take off the heat and stir in both tomatoes and the gnocchi. I also added some fresh basil for extra flavor, but that’s entirely optional.

4. Spread in a 3 quart casserole dish, top with cheese and bake at 400°F for 25-30 minutes, until bubbly.

  • Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (3)
  • Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (4)
  • Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (5)
  • Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (6)

Once baked, allow the casserole to sit on the counter for 5 minutes before serving.

Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (7)

Recipe tips

  • Make sure to fully cook the onion in the first step, otherwise the whole casserole will taste of raw onion.
  • Combine the gnocchi, tomatoes and beef/vegetable mix well. You need to smother all of the gnocchi in the sauce, otherwise they will not soften during baking.
  • Fresh basil and/or fresh parsley are delicious both in the casserole filling and sprinkled on top for serving. It’s perfectly fine to skip them though, we don’t keep fresh herbs around all of the time either and I make this without the herbs plenty of nights. But I will say that especially fresh basil makes this dish extra special.
Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (8)

Make ahead tips

Assemble the casserole up to the step where you place the mixture in the casserole dish (do not add the cheeses yet). Tightly cover the casserole dish with foil and refrigerate for up to 3 days.

To bake, remove the casserole from the fridge and unwrap it. Let it sit on the counter while the oven preheats. Top with cheese and bake as directed in the recipe (it may need an extra 5 minutes, as it is cold from the fridge).

Freezer instructions

To freeze the unbaked casserole:Follow the make ahead steps for the carrot and celery. Assemble the full casserole, then wrap tightly first in plastic wrap and then in aluminum foil. Label with the name and use-by date (freeze for up to 3 months) before placing in the freezer.

To reheat, you don’t need to defrost it. Unwrap it completely, then loosely cover the top with aluminum foil. Bake at 375°F for about 1 hour, on until hot. Remove the foil and finish baking for 15 minutes until bubbly and cheese has melted.

To freeze the baked casserole:If you have leftovers or want to freeze the baked casserole for whatever reason, you can do that, too! Make sure the casserole has cooled for 30-60 minutes on the counter (but no longer), then place it in the fridge to chill completely. Once cold, tightly wrap it in plastic wrap, then in aluminum foil. Label with the name and use-by date (freeze for up to 3 months).

To reheat the baked casserole, I prefer defrosting it in the fridge overnight. Loosely cover the defrosted casserole with aluminum foil and bake at 375°F for 20-30 minutes, or until steaming hot all the way through.

Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (9)

Serving ideas

I usually serve a salad on the side of this gnocchi bake. Some of our favorites:

  • Tomato Cucumber Salad
  • Cherry Tomato Salad
  • Mixed greens with balsamic vinaigrette or white balsamic vinaigrette… or a homemade Italian dressing!

If you want a hot vegetable side, try some roasted broccoli or sautéed green beans. Or air fried green beans for a super easy option!

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Printable Recipe Card

Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (10)

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Easy Bolognese Gnocchi Bake

Make this easy Bolognese-inspired Gnocchi Bake when you're pressed for time – the casserole is quick to assemble and turns out into a wonderful family meal.

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

4.94 from 31 votes

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Recipe details

Prep 20 minutes mins

Cook 30 minutes mins

Total 50 minutes mins

Servings 6 servings

Difficulty Easy

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion about ½ medium onion
  • 1 cup shredded carrot about 1 medium carrot
  • 1 cup diced celery about 2 medium celery sticks
  • 1 pound lean ground beef
  • 1 tablespoon Italian seasoning
  • ½ teaspoon dried garlic powder
  • salt & pepper to taste (I use ¾ teaspoon salt and a few pinches of pepper)
  • 1 (15-oz) can tomato sauce
  • 1 (15-oz) can diced tomatoes NOT drained
  • 2 (16-oz) packages gnocchi
  • ½ cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions

  • Prep: Preheat oven to 400°F and lightly grease a 9×13 inch casserole dish.

  • Sauté vegetables: Heat oil in a large skillet over medium heat. Add onion, carrot and celery and cook until softened, 4-5 minutes.

  • Cook beef: Add beef and all seasoning. Cook over medium-high heat, stirring often to break up beef, until browned and crumbly. Take off the heat.

  • Assemble casserole: Add both tomatoes and gnocchi to skillet and stir well. Spread in prepared casserole dish. Top with parmesan cheese, then with mozzarella cheese.

  • Bake: Bake casserole in hot oven for 25-30 minutes, until bake is bubbly and cheese has melted. Let sit on counter for 5 minutes before serving.

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Notes

Ingredient notes

  • Carrot/onion/celery: These are basically all optional, but they do add some greens to the plate and flavor to the sauce. This is the classic trio used in actual bolognese sauce, so they work really well in this casserole. If you don’t like one of these or just don’t have the time to prep them; feel free to skip one, two or all three.
  • Tomato sauce/diced tomatoes: I use plain, unseasoned tomato sauce and diced tomatoes because I add seasoning and vegetables myself. If you’re short on time, feel free to use two jars of marinara or other seasoned pasta sauce instead. That way, you can skip the seasoning the recipe calls for and won’t miss any flavor if you’re skipping the vegetables.
  • Ground beef: I used lean ground beef, but extra-lean works, too. For fattier ground beef, I recommend draining the fat after browning it. Ground turkey works as well for a leaner version.

Recipe tips

  • Make sure to fully cook the onion in the first step, otherwise the whole casserole will taste of raw onion.
  • Combine the gnocchi, tomatoes and beef/vegetable mix well. You need to smother all of the gnocchi in the sauce, otherwise they will not soften during baking.
  • Fresh basil and/or fresh parsley are delicious both in the casserole filling and sprinkled on top for serving. It’s perfectly fine to skip them though, we don’t keep fresh herbs around all of the time either and I make this without the herbs plenty of nights. But I will say that especially fresh basil makes this dish extra special.

Nutrition

Serving: 1servingCalories: 515kcalCarbohydrates: 67gProtein: 32gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 1309mgPotassium: 818mgFiber: 7gSugar: 7gVitamin A: 4242IUVitamin C: 15mgCalcium: 288mgIron: 9mg

Nutrition is an estimate.

More recipe information

Course: Main Course

Cuisine: Italian

Post first published on 11/15/2019. Updated with improvements to recipe, new photos and better text on 05/18/2021.

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Easy Bolognese Gnocchi Bake Recipe - Savory Nothings (2024)

FAQs

Can you bake gnocchi instead of boiling? ›

It comes together on a single baking sheet in right around 30 minutes. No boiling required! If you've never made sheet pan gnocchi before, prepare yourself: once you try it, your weeknight dinner rotation will never be the same! The reason it's so magical is that you don't have to boil the gnocchi.

Should you bake or boil potatoes for gnocchi? ›

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

How do you know when gnocchi is done in the oven? ›

Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.

Can you cook gnocchi in sauce instead of water? ›

Contrary to popular belief, you do not need a stock pot full of water to cook gnocchi, and, in the case of this truly one-pot recipe, you don't even need water (well, a little bit that gets added to the sauce but certainly not a whole pot of it).

Can you overcook gnocchi in oven? ›

First no-no when making gnocchi – overcooking the potatoes! If you do they'll absorb water. Not a good thing.

How does Gordon Ramsay cook gnocchi? ›

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes. Meanwhile, start to make the sauce.

What should you not do when making gnocchi? ›

Try not to knead it as kneading will develop the gluten and make your gnocchi chewy. Keep some flour in a cup for dusting the board and your hands as you work to stop the dough sticking. Cut your dough into 6 pieces and roll them each into fat ropes about as thick as your thumb.

Which flour is best for gnocchi? ›

Italian flour

Plus, it has too much protein: High-protein wheat results in chewy gnocchi. If you want to be true to Italian gnocchi, look for imported Italian flour marked "00 tenero," which is milled from soft wheat with a low protein content.

What do Italians eat with gnocchi? ›

A very popular way to serve gnocchi is with tomato, basil and mozzarella. This simple trio is at the base of the famous Gnocchi alla Sorrentina, in the Sorrento style, where the gnocchi are baked and the melted mozzarella binds the sauce and the gnocchi with cheese strings.

Why do Italians eat gnocchi? ›

Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat. On Friday, Romans traditionally ate fish-based dishes, such as chickpeas and cod, a dish still served on Fridays in the old-fashioned Roman taverns.

What meat do you eat with gnocchi? ›

Beef and gnocchi is such a good combo! There's also no need to pre-cook the gnocchi. It cooks right in the sauce, which is convenient and helps with cleanup. This hamburger gnocchi recipe makes plenty of delicious sauce.

Do you have to pre-cook gnocchi before baking? ›

You DO NOT need to pre boil the gnocchi as it will cook in the sauce. Allow everything to soften slightly, then top with the mozzarella and bake until crispy and golden.

Why does my gnocchi fall apart when I cook it? ›

If the gnocchi fall apart or appear to be fraying at the edges, it can mean one of two things: You let them cook for too long or, even worse, you didn't combine the potato and flour into true dough. In the latter case, it's back to square one.

How do you cook packaged gnocchi? ›

Cook gnocchi:

Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.

How long to heat up gnocchi in the oven? ›

Using Leftover Gnocchi

First, you'll want to reheat your gnocchi properly. For best results, preheat your oven to 350℉ and place the gnocchi on an oven-safe dish. Bake for 15 minutes or until heated through. Alternatively, you can boil water in a pot and add the gnocchi when it reaches a rolling boil.

Can you bake Trader Joe's gnocchi? ›

Method: Preheat oven to 425 degrees then line a half sheet pan with a silpat or parchment paper. Pour frozen gnocchi onto the pan then spread into an even layer and mist with nonstick spray. Roast for 20 minutes, or until golden brown, stirring halfway through.

Does packaged gnocchi need to be boiled? ›

Unlike most dried pastas (or even fresh pastas from the grocery store), you can pour gnocchi straight out of the bag and into a hot skillet full of butter and mushrooms, or onto an oiled sheet pan of cherry tomatoes.

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