Baked Gnocchi
Baked Gnocchi is one of those comfort dishes that’s perfect any time of year. What makes this recipe particularly scrumptious is that it uses vodka sauce for a tangy, creamy flavor. The addition of Member’s Mark™ Italian Seasoning adds an additional layer of robust taste to this cozy, customizable dish!
What is Potato Gnocchi?
Potato gnocchi are small, soft Italian dumplings made primarily from potatoes, flour, and sometimes egg. They’re a staple of Italian cuisine and are known for their light, pillowy texture.
What they’re like
- Shape: Small, oval or pillow-like pieces, often with ridges
- Texture: Tender and slightly chewy (when made well, they’re fluffy—not dense)
- Flavor: Mild, slightly earthy from the potatoes
Basic ingredients
- Cooked mashed potatoes (usually starchy varieties like russets)
- Flour
- Egg (optional, depending on the recipe)
- Salt
How they’re made
- Potatoes are boiled or baked, then mashed.
- Mixed with flour (and sometimes egg) to form a dough.
- Rolled into ropes and cut into bite-sized pieces.
- Often pressed with a fork or ridged board for texture.
- Boiled briefly—once they float, they’re done.
How they’re served
Potato gnocchi are super versatile and can be paired with:
- Tomato sauce (like marinara)
- Butter and sage
- Cream sauces (like Alfredo)
- Pesto
- Simply sautéed with olive oil and herbs
Think of them as a cross between pasta and dumplings—hearty but still delicate.
How to Customize this Recipe
In this recipe, we’ve suggested adding peas and pancetta for some extra texture, flavor, and nutrients. Here’s some other add-ins that would taste great, too!
Cheesy & Comfort
- Mozzarella (melty base)
- Ricotta dollops for creaminess
- Cream cheese or mascarpone for richness
- Fontina or Gruyère for a deeper, nutty flavor
Savory Proteins
- Italian sausage (mild or spicy)
- Crispy bacon
- Shredded rotisserie chicken
- Ground beef or turkey
- Prosciutto (added at the end for texture)
Veggie Boosts
- Spinach (fresh or sautéed)
- Roasted mushrooms (adds umami)
- Broccoli or broccolini
- Zucchini or yellow squash
- Roasted red peppers
- Cherry tomatoes (burst and juicy)
- Caramelized onions
Sauce Upgrades
- Marinara + a splash of cream (easy rosé sauce)
- Pesto mixed into cream or olive oil
- Alfredo or garlic cream sauce
- Brown butter + sage for a more elevated version
Flavor Boosters
- Garlic (lots of it!)
- Fresh basil or parsley
- Red pepper flakes for heat
- Lemon zest for brightness
- Sun-dried tomatoes for tangy depth
- Olives or capers for a salty pop
Crispy Toppings
- Breadcrumbs (toast with butter + garlic)
- Extra parmesan for a golden crust
- Crushed crackers or panko
- A drizzle of olive oil before baking
Easy Combo Ideas
- Sausage + spinach + mozzarella + marinara
- Chicken + broccoli + Alfredo + parmesan
- Mushroom + thyme + Gruyère + cream
- Pesto + cherry tomatoes + mozzarella + pine nuts
- Bacon + caramelized onion + cheddar + cream sauce
Baked Gnocchi
Ingredients
- 2 (17.6 oz) bags Dry potato gnocchi
- 1 (24 oz) jar Vodka sauce
- ½ cup Frozen peas thawed
- 2 oz Diced pancetta cooked
- 1½ tsp Member's Mark™ Italian Seasoning
- 1 cup Grated parmesan cheese divided
- ¼ cup Panko bread crumbs
Instructions
- Preheat oven to 400℉.
- In a large pot, bring salted water to a boil. Add gnocchi. When they float to the top, they are done. Drain.
- While the water is boiling, combine the sauce, peas, pancetta, Member's Mark™ Italian Seasoning, and ½ cup parmesan in a large bowl. When the gnocchi is finished cooking, stir in until combined.
- Spray a 9 x 13-inch baking dish with cooking spray. Transfer gnocchi mixture to the dish. Top with remaining parmesan cheese and panko bread crumbs.
- Bake uncovered for 10 minutes.