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.
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 recipe at the bottom for quantities.
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.
sauté vegetables, then add beef and seasoning to brown combine with gnocchi and tomato sauce spread in casserole dish cover with cheese to bake
Once baked, allow the casserole to sit on the counter for 5 minutes before serving.
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.
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.
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!
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Easy Bolognese Gnocchi Bake
Recipe details
Equipment
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.
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
More recipe information
Post first published on 11/15/2019. Updated with improvements to recipe, new photos and better text on 05/18/2021.
Patty Sears says
This recipe is easy to make, I made it just as it is. My husband is a fussy eater I always struggle to find new recipes that he will like. He took his plate and was eating, I turned away for a bit and omg he had taken another serving. He never does this, so hey I am happy. I found something he likes to add to my selection.
Nora says
I’m so glad you found another recipe your husband enjoys, Patty!
Linda Gardepe says
This looks fabulous! What kind of gnocchi did you use, frozen, dried or from the refrigerated section and did you cook it first?
Thank you
Nora says
Linda, I used gnocchi from the refrigerated section. I’m going to note this in the recipe to clarify. I do not cook them first, they cook in the casserole just fine in my experience. Hope this helps!
Lori says
Great tasty quick recipe. I usually have everything on hand so it’s convenient. I use impossible “meat” and vegan cheese. Love regular recipes that I can easily convert. Thank you for sharing.
Nora says
Thank you so much for sharing your vegan substitutions, Lori! I’m sure this will be helpful to others. Glad the recipe worked out so well for you.