Pepperoni Pizza Baked Gnocchi is a recipe that looks like pizza, and tastes like comfort. With little gnocchi potato dumplings throughout and covered in cheese and pepperoni galore, you just can't beat this dish.
Prepared in a baking dish and layered with toppings, this one really is a winner. If you're not the biggest gnocchi fan (how?), try subbing in any short pasta of choice - penne or rotini could work well.
- 1 teaspoon olive oil
- 1 garlic clove, minced
- (1) 28-ounce can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- salt and pepper
- pinch of crushed red pepper
- (2) 16-ounce containers of gnocchi, uncooked (or if using pasta, you'll need just 16 ounces)
- 8 ounces fresh mozzarella, sliced and then cubed, divided
- 2 cups grated swiss cheese, divided
- 4 tablespoons grated parmesan cheese, divided
- 16 pieces of mini pepperoni
Add olive oil and garlic to a medium sized pot and turn heat to medium high. Once olive oil is heated, cook garlic for 1 to 2 minutes (be careful not to burn the garlic). Add crushed tomatoes, dried oregano, dried thyme, salt and pepper to taste and crushed red pepper. Cook sauce for 8 minutes.
While cooking the sauce, heat oven to 375 degrees. Cook gnocchi according to package instructions.
In an 8-inch square baking dish, add 1/2 cup of sauce at the bottom of the dish. Add 1 cup swiss cheese and 2 tablespoons parmesan cheese. Add 1/2 of the gnocchi.
Spread 1/2 of the remaining sauce on top the gnocchi and top with 1/2 cup of swiss cheese, another 2 tablespoons of parmesan cheese and half of the fresh mozzarella.
Repeat the last step and then top with the pepperonis.
Bake for 15 to 20 minutes and then turn on the broiler and broil the top for 4 minutes. Let the dish sit for 5 to 10 minutes before serving.