Gnocchi Lasagna

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If you love classic 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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian American

Servings:

Author: Julie Maestre

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.

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