Gnocchi Casserole

Gnocchi Casserole is a super quick and easy filling main dish weeknight meal. Made with convenient premade gnocchi, frozen mixed veggies, and a creamy cheese sauce, this dish is the ultimate comfort food.

I developed this simple casserole recipe based on my Pierogi Casserole, but subbing in gnocchi for the pierogi, and using a variety of mixed veggies. Also, I left out the sausage this time.

Some of you know that my house is being remodeled right now, so I’m still without a real kitchen. Check out my post of practical tips for kitchen remodels. We have a small countertop oven and a microwave, along with various small appliances. So, meals have to be super easy to prep. And this creamy gnocchi casserole totally fits the bill!

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Do you have to boil gnocchi before baking?

I recommend Rana skillet gnocchi for this recipe. They are cooked just enough to work well without precooking.

However, if you’re using a different brand or dehydrated gnocchi for this casserole, you’ll want to boil the gnocchi according to the package directions.

Also, the exact amount of gnocchi won’t really matter here. If the package you’re using is a little more or a little less, it’ll be fine. You’ll just have a little more or less sauce in the dish.

Rana skillet gnocchi is 12 ounces in a bag, so this recipe is for two bags.

Can I make this casserole ahead of time?

This is a great make ahead casserole.

If you assemble it ahead of time to bake later, keep in mind a cold casserole will take longer to bake. For safety, be sure to cook until the center is heated through and the temperature reaches 165° F, probably 30 minutes covered, then add the cheese and an additional 10 minutes to melt the cheese.

How to make

This casserole is super straightforward, so I didn’t do any process shots. If you want to see some, I have some shots on the pierogi casserole post, so you can get the general gist of things.

Mix the gnocchi and the frozen vegetables together.

Again, I recommend Rana skillet gnocchi, however, if you’re using a different brand or dehydrated gnocchi for this casserole, you’ll want to boil the gnocchi according to the package directions.

Mix the cream cheese sauce together in a separate bowl. A tip on the cream cheese: if you want to soften it quickly, just pop it in the microwave in a microwave safe bowl for a little while until it’s soft.

Gently mix the cheese sauce over the gnocchi and veggies until everything is coated. Place it in the casserole dish, cover with foil, and bake.

When the dish is almost done, uncover it, sprinkle with cheese, and pop it back in the oven to get that cheese all melty.

Garnish with fresh herbs if desired. I sprinkled some fresh parsley over the top of mine to make it look pretty, but you don’t have to do that.

How to Store

Store any leftover casserole in an airtight container in the refrigerator for 4 to 5 days.

Reheat in the microwave before serving.

You can also freeze leftover casserole in a freezer safe container for up to 3 months.

Serving suggestions

This gnocchi casserole is a great complete vegetarian meal. You can make it even more substantial by adding in shredded chicken, sausage, bacon, or mushroom bacon.

Switch up the veggies with your favorite variety mix. You’ll see in the pictures that I used a carrot, broccoli, and cauliflower mix. Bell peppers, onions, green peas, and corn would all be great in this as well.

Serve this dish with a nice roasted chicken or smokehouse style beef for the meat eaters. It’s great with some green veggies on the side like caramelized broccoli and oven roasted green beans.

More gnocchi recipes

I’m a big fan of gnocchi – those soft pillows of mashed potatoes. They go with so many things! If you’re a fan too, be sure to check out my recipes for Red Pepper Corn Gnocchi Soup, White Bean Sun Dried Tomato Gnocchi, Creamy Vegetable Gnocchi Soup, and Gnocchi with Mushrooms and Tuna.

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Recipe

Gnocchi Casserole

Debi

Made with convenient pre-made gnocchi, frozen mixed veggies, and a creamy cheese sauce, this dish is the ultimate comfort food.

5 from 14 votes

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Prep Time 10 minutes mins

Cook Time 27 minutes mins

Total Time 37 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 339 kcal

Ingredients

  

1x2x3x

• 24 ounces gnocchi
• 1 cup frozen mixed vegetables
• 4 ounces cream cheese softened
• ½ cup sour cream
• ½ cup low sodium vegetable broth
• 2 tablespoons dried minced onion
• 1/8 teaspoon coarse ground black pepper
• 1 cup shredded cheddar cheese 4 ounces divided use

Instructions

 

• Preheat oven to 375° F. Spray 12×8-inch (2-quart) baking dish with cooking spray.
• I recommend Rana skillet gnocchi for this recipe. However, if you’re using a different brand or dehydrated gnocchi for this casserole, you’ll want to cook the gnocchi according to the package directions.
• Mix gnocchi and frozen veggies evenly in a large mixing bowl.
  24 ounces gnocchi, 1 cup frozen mixed vegetables
• In medium bowl, mix softened cream cheese, sour cream, broth, dried onion, and pepper together. Stir in ½ cup of the cheddar cheese.
  4 ounces cream cheese, ½ cup sour cream, ½ cup low sodium vegetable broth, 2 tablespoons dried minced onion, 1/8 teaspoon coarse ground black pepper, 1 cup shredded cheddar cheese 4 ounces
• Pour cream cheese mixture evenly over gnocchi, and lightly toss to combine, making sure everything is coated with the cream cheese sauce.
• Place the gnocchi in the prepared dish, cover with foil, and bake 22 to 27 minutes or until center is heated through.
• Uncover, and top with remaining cheddar cheese; bake 3 to 5 minutes or until cheese is melted.
  1 cup shredded cheddar cheese 4 ounces

Notes

Make ahead: If you assemble it ahead of time to bake later, keep in mind a cold casserole will take longer to bake. For safety, be sure to cook until the center is heated through and the temperature reaches 165° F, probably 30 minutes covered, then add the cheese and an additional 10 minutes to melt the cheese.
Store any leftover casserole in an airtight container in the refrigerator for 4 to 5 days.
Reheat in the microwave before serving.
You can also freeze leftover casserole in a freezer safe container for up to 3 months.

Nutrition

Calories: 339kcalCarbohydrates: 51gProtein: 12gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 617mgPotassium: 178mgFiber: 4gSugar: 2gVitamin A: 1883IUVitamin C: 4mgCalcium: 220mgIron: 4mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword casserole, cream cheese, gnocchi

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