Dinner is so easy with this vegetarian baked gnocchi with meatless meatballs! This dump-and-bake recipe uses just 5 ingredients and requires only a few minutes of active time. It's perfect for weeknight dinners.
If you're new here, let me start by saying I love sharing vegetarian dump-and-bake casseroles because they just make life a lot easier.
This baked gnocchi is the newest dump and bake on the blog alongside this quinoa pesto bake, the very popular quinoa black bean bake, and this rice and broccoli casserole.
This baked gnocchi is actually the easiest casserole yet because it uses just 5 main ingredients and has very minimal chopping. Unlike my sheet pan baked gnocchi which results in crispy gnocchi, this is more of a casserole that creates soft, tender gnocchi.
This is the kind of recipe to make when you really don't feel like cooking or when you just want a simple, comforting meal without any hassle.
This recipe was originally shared in 2022 and updated February 2026. I adjusted the cook time, temp, and method to create a more consistent result.
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Recipe features
- Made with just 5 ingredients: gnocchi, broccoli, pasta sauce, mozzarella, and meatless meatballs. Add a few seasonings to jazz up the pasta sauce or enjoy as-is.
- Baked gnocchi: Unlike boiled gnocchi, baked gnocchi is firmer and has more of a bite to it. It is my second favorite way to serve gnocchi, right after pan-frying it.
- Quick: Requires only 5 minutes of prep time! Just dump the ingredients in a casserole dish, cover, and bake until the sauce is bubbly and the cheese is melted.
- Versatile: Use your favorite sauce, switch up the veggies, or double the portions. There are a lot of ways to make this baked gnocchi your own.
Ingredients
- Gnocchi: Choose dry gnocchi from the pasta aisle. I usually use Delallo brand. I have not tested this recipe with frozen gnocchi, but I do think it would work. The gnocchi will likely just be softer.
- Broccoli: *Note that I now recommend fresh broccoli instead of frozen*. To up the veggies here, add in a chopped pepper, mushrooms, onions, peas, etc.
- Mozzarella: This is where things get cheesy! Slice up one mozzarella ball. Shredded mozzarella works if a ball of fresh mozzarella isn't available.
- Pasta sauce: Choose your favorite pasta sauce. I usually go for a roasted garlic sauce because the sauce contributes the majority of the flavor in this recipe.
- Meatballs: Gardein or Impossible meatballs are my favorite type of vegetarian meatball. You can also make homemade mushroom meatballs.
Instructions
Making dump-and-bake gnocchi is very straightforward. The frozen ingredients are added directly to the pan, so no thawing is necessary.
I recommend using a 9x13-inch casserole dish for the best results.
The pan does not need to be oiled before adding the ingredients. Just add the gnocchi, meatballs, and pasta sauce. Drizzle with balsamic vinegar.
Top with the vegetables and shredded mozzarella pieces. I like to spray the broccoli and peppers with a bit of oil so that they brown.
Bake at 425F covered for 25 minutes, then remove the cover and continue baking until the broccoli is golden and the cheese is bubbling, about 15 minutes.
Customization ideas
- Meatballs: Although this is a vegetarian bake, I know that I'll likely get asked if regular meatballs can be used in this recipe. My guess is that any already-cooked frozen meatball works in this gnocchi bake.
- Other protein options: This method works with any kind of vegetarian protein. Try using veggie sausage, chickpeas, or even tofu. Start checking the bake at 30 minutes if using a protein other than meatballs.
- Portions: This recipe makes 4-5 servings. It can be doubled for larger portions, just use twice as much of every ingredient and a deeper or wider baking dish.
- Vegan option: Make this recipe vegan by using vegan mozzarella, like this kind by Miyoko's.
- Salt: Because this is a convenience meal, it's a bit higher in salt than I usually make my recipes. If you're watching your salt intake, this might not be the best recipe. The easiest way to make this lower-salt is choosing a low sodium pasta sauce (or making your own, but that makes it less convenient) and using chickpeas or white beans in place of meatballs.
- Frozen broccoli option: The original version of this recipe uses frozen broccoli. I switched to fresh broccoli because of comments that the casserole ends up watery, and the frozen broccoli is likely the culprit.
Storage notes
- Leftover baked gnocchi is best within 3-4 days. Keep covered and refrigerated.
- Reheat leftovers in individual servings in the microwave. To reheat the entire dish, cover with foil and bake at 350F for 25-30 minutes, until heated through.
Looking for more quick dinner ideas?
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Recipe
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Vegetarian Baked Gnocchi with Meatballs
Equipment
Ingredients
- 16 ounces gnocchi see note #1
- 12 ounces frozen vegetarian meatballs I use Gardein or Impossible
- 24 ounces pasta sauce
- 2 tablespoons balsamic vinegar
- 1 large broccoli crown sliced into small florets, see note #2
- 1 medium yellow bell pepper chopped into 1-inch pieces
- oil as needed
- salt and pepper to taste
- 8 ounces fresh mozzarella cheese sliced and torn into bite-sized pieces
- other optional toppings: red pepper flakes, fresh basil, Parmesan
Instructions
- Preheat the oven to 425F.
- To a 9x13-inch or similarly sized casserole dish, add the the gnocchi, frozen meatballs, and pasta sauce. Drizzle with balsamic vinegar.
- Top that with the broccoli and peppers. Drizzle or spray the broccoli and peppers with a bit of oil to help them brown. Season with salt & pepper, to taste.
- Distribute the torn mozzarella across the top of the casserole.
- Cover tightly with foil or an upside down sheet pan and bake at 425F for 25 minutes. Test a meatball for doneness. Continue baking in 5 minute increments, as needed, to fully cook the meatballs.
- Remove the foil and continue baking for 15 minutes, or until the broccoli is golden and the mozzarella is bubbling. Enjoy!
Notes
- Gnocchi: I recommend using dry gnocchi. Frozen gnocchi will result in softer gnocchi because of the long bake time.
- Broccoli: I recommend slicing the broccoli florets small to ensure even roasting. The original version of this recipe used 12 ounces of frozen broccoli, added directly to the casserole dish.
- Nutrition facts are an estimation and will vary based on the ingredients used. If monitoring salt intake, use half of the mozzarella and use a lower-sodium protein option, like chickpeas or white beans. Choose a low sodium pasta sauce, which most grocery stores carry.
- Leftovers are best within 3-4 days. Keep covered and refrigerated.
- For those who enjoyed the original version of this recipe, the ingredients were baked uncovered in a 9x9-inch dish at 350F for 35-40 minutes.
Nutrition
Mr. Wilson of the Moment
This week finds Mr. Wilson in his morning lounging spot. Every so often I don't have a photo of him ready, so I sneak into where ever he's snoozing (or wreaking havoc) and end up with something very precious like this.
TK says
Loved this! Used frozen broccoli and added a can of diced tomatoes, zucchini and some frozen Mediterranean veggies. Used my big casserole dish with a lid. Should have added spinach or kale and I will next time. Perfect with fresh basil and Parmesan. Was a big hit at my house!
TK says
This was a big hit. What I love about the dump recipes is that you can easily and successfully add other stuff you’ve have on hand. I also add zucchini, a small can of diced tomatoes, and some frozen veggies. Loved it with the fresh basil.
Cassidy Reeser, MS, RD says
That's my favorite part of these recipes too, and I love seeing how everyone makes them their own! Thanks for the review!
Karen McGregor-Lucchesi says
Such an easy meal to throw together during a busy workday! Husband and I enjoyed this and have leftovers for today. Thank you!!
Cassidy Reeser, MS, RD says
So happy to hear it!! Thanks for the review!
Louise says
Just wasn’t a winner for me. Definitely needs a larger dish than called for. Followed everything else exactly. Gnocchi didn’t cook evenly, mozzarella got rubbery somehow and it was SO salty.
Trish says
Another winner! I used frozen sweet potato gnocchi and added a can of chopped tomatoes, some frozen spinach and some frozen cauliflower (which I add to everything for texture) and used a bigger pan. I cut the broccoli up to make it kid friendly. Loved by the fam.
Cassidy Reeser says
Wonderful! Thanks so much for the review. 🙂
Sage says
Overall this dish wasn’t bad in taste BUT this was a lot for a 9x9 baking dish. 16oz was A LOT of broccoli for a topping and I didn’t even use all of it. I cooked it for 40 mins, the gnocchi wasn’t very hot but everything else was but it was also very watery.
If I ever made this again, I would definitely opt for ✨significantly✨ less frozen broccoli and maybe a slightly longer baking time. Or just a larger baking dish to spread out the surface area. (And maybe a little extra cheese but that’s just who I am as a person, though I might opt for the low moisture)
Also impossible meatballs taste almost identical to regular meatballs