Pizza pizza pizzaaaaaa! Gosh do I love pizza. It’s my all-time FAVORITE food, and I’d be happy to have some iteration of it at least once per week. And pizza baked gnocchi is a staple in my repertoire!
Watch this quick video to see how to make Pizza Baked Gnocchi:
We should really discuss the gnocchi situation here. Have you ever had it? Basically, gnocchi are cute little potato dumpling-like, pasta-ish pillows of heavenly goodness. They are quiet the headache to make by hand, however (hello not-so-favorite culinary school memory). If you were to go the homemade-from-scratch route, this dinner would NOT appear on your table in under an hour. BUT, I have good news for you…not to fear, our friends from DeLallo are here! Their lovely, pre-made whole wheat gnocchi have become a personal pantry staple. Gnocchi in no time!
As a pizza fanatic, the opportunity to eat anything that slightly resembles or has any characteristics of my all-time favorite dish is extremely welcome and highly-anticipated. Pizza Baked Gnocchi for the win! Don’t worry about this dish breaking any of your healthy eating resolutions, either. We’re talking whole wheat gnocchi, homemade tomato sauce, turkey pepperoni (less fat), and a bit of wholesome, high-quality fresh mozzarella cheese in all its milky, stringy goodness. A simple green salad will complete and balance the meal.
Tips for Making Pizza Baked Gnocchi + Recipe Modifications
As written, this recipe features whole grains, is kid-friendly, and makes for delicious leftovers! I love to portion what is left from dinner into meal prep containers with a salad on the side for lunches through the week.
- No need to boil the gnocchi – yep, one less step! The gnocchi cook in the tomato sauce as everything bakes, making this a true one-dish skillet dinner!
- Vary up the mix-ins and toppings – pepperoni pizza is my all-time fav, which is why I use turkey pepperoni for this baked gnocchi and for this yummy pizza dip.
- . Ryan loves green olives, so I threw them in here as well. But you do you! Wilted spinach or kale would be nice here, sauteed mushrooms, artichokes, jalapenos, roasted peppers, Italian sausage, or bacon would all be super delish.
- Make it gluten-free – Delallo has a gluten-free version of gnocchi! And be sure to use a verified gluten-free canned tomatoes, cheese (both of which are naturally gluten-free, but may have been in a facility that processes gluten-containing products) and toppings as necessary.
- Make it vegetarian – simply omit the meat and add some yummy sauteed mushrooms and perhaps olives for a robust, rich flavor that is sure to satisfy!
Looking for more pizza in your life? Be sure to check out this post on how to host a pizza party, this Rustic Chicken Sausage and Grape Pizza, BLT Naan Pizza, and this Bacon, Butternut and Kale Pizza with Hot Honey Drizzle!
Are you ready to make this yummy pizza baked gnocchi? I’m so excited for you to try this recipe! Once you get the chance to make it, please let me know how it turns out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!
Pizza Baked Gnocchi
- Extra virgin olive oil
- 1 teaspoon mince garlic
- 1/4 cup cooking wine (any type will do)
- 1 (28 ounce) can whole, peeled San Marzano tomatoes
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 (16 ounce) package DeLallo Whole Wheat Potato Gnocchi
- 6 ounces fresh mozzarella cheese, cut into cubes
- 1/2 package turkey pepperoni; about 30 pepperoni (I recommend Boar's Head or Applegate Farms brand)
- 1/2 cup slice green olives (optional)
- 1/2 cup banana peppers or jalapeños (optional)
- Preheat your oven to 350 degrees F.
- Heat a 10-inch cast iron or oven-proof skillet over medium heat.
- Add 2 teaspoons of olive oil to the heated skillet. Stir in the minced garlic until fragrant, about 30 seconds. Add the cooking wine and stir until it has mostly evaporated.
- Add the tomatoes and juices. Use a wooden spoon to break up the tomatoes into small chunks. Stir in the Italian seasoning and red pepper flakes. Add salt and pepper to taste. Bring the mixture to a simmer over medium-low heat. Stir in the gnocchi (straight from the package - do not precook) and remove the skillet from the heat.
- Top the gnocchi-tomato mixture with mozzarella cheese. Follow with pepperoni, olives, and peppers (if using). Bake for 30 minutes until the cheese is golden and melted and the sauce bubbles. The gnocchi should be perfectly tender.
- Once removed from the oven, let the pan sit for 5 minutes prior to serving. I recommend serving alongside a simple green salad!
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