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If you love traditional lasagna but don’t feel like dealing with all those layers, you’re going to love this cheesy gnocchi lasagna! It’s made with pillowy potato gnocchi, a hearty ground beef and marinara sauce, creamy ricotta, and plenty of melted mozzarella cheese.
Everything gets baked until hot and bubbly, then broiled for that gorgeous golden-brown cheesy topping. It’s easy to make, incredibly comforting, and perfect for busy weeknights!
Table of Contents
Love gnocchi? Check out this creamy truffle gnocchi and braised beef chuck with gnocchi!
Why You’ll Love This Recipe
- Easy to make! No layering lasagna noodles or spending hours in the kitchen. This recipe comes together with minimal effort.
- Super cheesy! Between the creamy ricotta, Parmesan, and melted mozzarella, every bite is loaded with cheesy goodness.
- Perfect for leftovers! It reheats beautifully, making it a great option for meal prep or an easy dinner the next day.
What is Gnocchi?
Gnocchi are soft, pillowy Italian dumplings typically made with potatoes, flour, and eggs. They taste similar to pasta but have a softer, slightly chewy texture and are delicious with just about any sauce!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Fresh Gnocchi: I used store-bought gnocchi but I highly recommend using fresh gnocchi found in the refrigerated section. It’s SO MUCH better!
- Ground Beef: I recommend using 85/15 or 90/10 ground beef. Both provide plenty of flavor without making the sauce overly greasy.
- Marinara Sauce: I used Rao’s marinara sauce but use your favorite store-bought marinara sauce. Since it’s one of the main ingredients, I recommend choosing one you genuinely enjoy. You can also use homemade marinara or even vodka sauce as well!
Top Tips
- Don’t overcook the gnocchi! Since they’ll continue cooking in the oven, boil them just until they float to the surface, which should only take a few minutes.
- If your ground beef releases a lot of grease, drain it before adding the marinara sauce. Nobody wants a greasy lasagna!
- Don’t skip the broiler! Those extra 1–2 minutes give the cheese a beautiful golden-brown finish. Just keep an eye on it because it can burn quickly.
- Let it rest. I know it’s tempting to dig right in, but allowing the lasagna to rest for 10 minutes helps everything settle and makes it easier to serve.
What to Serve With…
This recipe is pretty filling on its own, so I recommend keeping the sides simple. A crisp Caesar salad, bread, or roasted broccoli would all be delicious. If you’re serving a crowd, pair it with a big Italian salad and some warm, crusty bread to soak up that extra sauce!
Frequently Asked Questions
Can I use frozen gnocchi?
Absolutely! Just cook the frozen gnocchi according to the package instructions before adding them to the meat sauce. Make sure to drain them well.
Can I substitute the ground beef?
Yes! Ground Italian sausage, ground turkey, or a combination of ground beef and Italian sausage would work well. If using Italian sausage, you may want to reduce the additional seasonings depending on how flavorful your sausage is.
Can I make this ahead of time?
Yes! Prepare the meat sauce and ricotta mixture ahead of time and refrigerate them separately. When you’re ready to serve, boil the gnocchi, assemble the dish, and bake. If the sauce is cold from the refrigerator, you may need to increase the baking time to ensure everything is heated through.
Can I make this without ricotta cheese?
You can! Cottage cheese is a good substitute, although the texture and flavor will be slightly different. For a smoother consistency, blend the cottage cheese before mixing it with the egg, parsley, and Parmesan.
Storage and Reheating
Allow any leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
For individual portions, reheat in the microwave until heated through. You can also cover the leftovers with foil and warm them in a 350°F oven until hot. If the gnocchi seems a little dry, add a spoonful of marinara sauce before reheating.
Watch How I Make This Recipe…
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Gnocchi Lasagna
Ingredients
For the Meat Sauce
- 1½ lbs ground beef
- 1 31.7 oz jar marinara sauce
- 1 small onion, finely diced
- 2 garlic cloves, finely minced
- 2 teaspoons granulated garlic
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- 1 lb fresh gnocchi
- 2 cups shredded mozzarella cheese
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh basil
- Salt and pepper, to taste
For the Ricotta Mixture
- 12 oz ricotta cheese
- 1 large egg
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, or until they float to the surface. Drain and set aside.
- Heat a large oven-safe skillet over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion has softened, breaking up the meat as it cooks. Drain any excess grease.
- Stir in the minced garlic, granulated garlic, Italian seasoning, and red pepper flakes, if using. Cook for 30 seconds, then add the marinara sauce and fresh basil. Cover and cook over medium-low hear for 15-20 minutes.
- Meanwhile, combine the ricotta cheese, egg, parsley, and Parmesan cheese in a medium bowl. Season with salt and pepper and mix until well combined.
- Once the meat sauce is done cooking, check for seasoning and add salt and pepper if needed. Stir the cooked gnocchi into the meat sauce until evenly coated. If your skillet isn't oven-safe, transfer everything to a baking dish.
- Spoon dollops of the ricotta mixture evenly over the gnocchi, then sprinkle the mozzarella cheese and freshly grated parmesan cheese over the top.
- Bake uncovered for 15 minutes, or until the sauce is bubbling and the cheese has melted.
- Broil for 1–2 minutes, or until the cheese is golden brown. Keep a close eye on it to prevent burning.
- Remove from the oven and let it rest for 10 minutes. Garnish with fresh basil and serve.
Notes
- Don’t overcook the gnocchi! Since they’ll continue cooking in the oven, boil them just until they float to the surface, which should only take a few minutes.
- If your ground beef releases a lot of grease, drain it before adding the marinara sauce. Nobody wants a greasy lasagna!
- Don’t skip the broiler! Those extra 1–2 minutes give the cheese a beautiful golden-brown finish. Just keep an eye on it because it can burn quickly.
- Let it rest. I know it’s tempting to dig right in, but allowing the lasagna to rest for 10 minutes helps everything settle and makes it easier to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tastes just as delicious as it looks! Amazing!