Pepperoni Pizza Gnocchi Casserole
- Prep 25min
This should come as no surprise, but we reinvented the way we do pizza night again. This time, we started with refrigerated gnocchi and took flavor inspiration from the classic pepperoni pizza to make a seriously satisfying casserole you can’t live without.MORE+LESS-
Updated November 15, 2018
packages (16 oz each) potato gnocchi
package (5 oz) mini pepperoni slices
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
cups shredded mozzarella cheese (8 oz)
Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Cook gnocchi as directed on packages; drain. Add gnocchi, half of the pepperoni slices, the pasta sauce and 1 cup of the cheese to baking dish. Stir to combine, and distribute evenly in baking dish. Scatter remaining half of pepperoni slices over top.
Cover with foil; bake 15 minutes. Uncover; sprinkle remaining 1 cup cheese over top. Bake 5 to 8 minutes or until cheese is melted and casserole is bubbly around edges and heated through.
- Any Muir Glen™ pasta sauce will work in this recipe.
- Potato gnocchi is a shelf-stable product typically found in the pasta aisle of the grocery store.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.