• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recipes

    Vegetarian Baked Gnocchi with Meatballs (Dump & Bake)

    Published: Dec 9, 2022 by Cassidy Reeser · This post may contain affiliate links.

    15 shares
    jump to recipe

    Dinner couldn't be any easier with this vegetarian baked gnocchi! This dump and bake recipe uses just 5 ingredients and requires only a few minutes of active time. It's perfect for weeknight dinners.

    Close up of blue-speckled metal spoon in baked gnocchi.

    If you're new here, let me start by saying I love sharing vegetarian dump-and-bake recipes because they just make life a lot easier.

    This baked gnocchi is the newest dump and bake on the blog alongside this vegan pasta bake, the very popular quinoa black bean bake, and this rice and broccoli casserole.

    This baked gnocchi is actually the easiest dump-and-bake recipe that I've ever made because it uses just 5 main ingredients and no chopping or prep is required.

    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.

    Jump to:
    • Recipe features
    • Ingredients
    • How to make
    • Customization ideas
    • Storage tips
    • Looking for more quick dinner ideas?
    • 📖 Recipe

    Recipe features

    • Made with just 5 ingredients: gnocchi, frozen broccoli, pasta sauce, mozzarella, and meatless meatballs.
    • 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 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

    Ingredients used to make baked gnocchi.
    • 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: I use frozen broccoli crowns for convenience. Fresh broccoli does work but will have a different texture (roasted, less tender).
    • 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.

    How to make

    Making dump-and-bake gnocchi is very straightforward. The frozen ingredients are added directly to the pan, so no thawing is necessary.

    Meatballs, pasta sauce, and gnocchi in a white square baking dish.

    The pan does not need to be oiled before use. Just add the gnocchi, meatballs, and pasta sauce and stir to fully coat the gnocchi in the sauce.

    Frozen broccoli and torn mozzarella on top of gnocchi in a white baking dish.

    Add in half of the torn mozzarella pieces, then top with broccoli. Add the remaining mozzarella, salt, and pepper.

    Baked gnocchi topped with golden melted mozzarella and broccoli.

    Bake at 350F for 40-45 minutes, or until the meatballs are hot throughout and the cheese is melted. For golden and bubbly cheese, broil for just 30 seconds to a minute.

    Customization ideas

    • Meatballs: Although this is a vegetarian recipe, 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 3-4 servings. It can be doubled for larger portions, just use twice as much of every ingredient and a deeper or wider baking dish.
    • Cook time: I tested this recipe covered and uncovered and found that uncovered results in better (firmer, almost roasted) broccoli. If you cover the baking dish with foil, it will cook more quickly, so this is an option if you're in a rush.
    • Vegan option: Make this recipe vegan by using vegan mozzarella, like this kind by Miyoko's.

    Storage tips

    • Leftovers are 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.
    Gray bowl filled with gnocchi, meatballs, and broccoli.

    Looking for more quick dinner ideas?

    • Vegetarian Baked Tacos
    • Vegetarian Stuffed Spaghetti Squash
    • Vegetarian Rigatoni Bake with Sausage
    • Vegetarian Taco Pasta

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    📖 Recipe

    Baked gnocchi topped with golden melted mozzarella and broccoli.
    Print Recipe
    5 from 1 vote

    Vegetarian Baked Gnocchi with Meatballs (Dump & Bake)

    This super simple but comforting baked gnocchi is made with just 5 ingredients. This is a dump & bake recipe, so no slicing or prep is required.
    Prep Time3 mins
    Cook Time45 mins
    Total Time48 mins
    Servings: 4 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 16 ounces gnocchi see note #1
    • 12 ounces frozen vegetarian meatballs I use Gardein or Impossible
    • 24 ounces pasta sauce
    • 8 ounces fresh mozzarella cheese sliced and torn into bite-sized pieces
    • 16 ounces frozen broccoli florets
    • salt & pepper to taste
    • other optional toppings: red pepper flakes, fresh basil, Parmesan

    Instructions

    • Preheat the oven to 350F.
    • To a 9x9 or similarly sized pan, add the gnocchi, frozen meatballs, and pasta sauce. Stir so that the gnocchi is fully coated in sauce.
    • Top with half of the torn mozzarella. Top that with the frozen broccoli. Season the broccoli with salt & pepper, to taste. Add the remaining mozzarella on top.
    • Bake, uncovered, at 350F for 35-40 minutes. The baked gnocchi is ready when the meatballs are fully cooked and the cheese is melted.
    • For golden and bubbly cheese, turn the broiler on high for just 30 seconds to a minute. Keep an eye on the cheese to avoid burning it. Enjoy!

    Notes

    1. Gnocchi: I recommend using dry gnocchi. Frozen gnocchi will result in softer gnocchi because of the long bake time.
    2. 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.
    3. Leftovers are best within 3-4 days. Keep covered and refrigerated.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     

    Calories: 572kcalCarbohydrates: 67gProtein: 38gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 1230mgPotassium: 1098mgFiber: 12gSugar: 9gVitamin A: 1826IUVitamin C: 113mgCalcium: 429mgIron: 8mg

    More Vegetarian and Vegan Recipes

    • Baked Sweet Potato Bowls with Tempeh
    • One Pot Vegetarian Chili Mac
    • Quinoa Chickpea Salad (In a Jar!)
    • Rice and Bean Casserole with Sweet Potatoes
    15 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Vegan Avocado Pesto Pasta
    • Stovetop Gouda Mac and Cheese
    • Sweet Potato Quinoa Bowls with Almond Dressing
    • Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Instant Pot Black Beans and Rice

    Vegetarian meal prep

    • Quinoa Edamame Salad with Peanut Sauce
    • Vegan Breakfast Egg Sandwiches
    • Vegan Lentil Bowls with Lemon Tahini Dressing
    • Easy Vegetarian Bean Burritos
    • One-Pot Vegetarian Spaghetti
    • Instant Pot Red Beans and Rice (Vegan)
    • Southwest Quinoa Taco Salad
    • Sweet Potato Quinoa Bowls with Almond Dressing

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.