Name: Cheesy Gnocchi and Meatball Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 500 g gnocchi (fresh or dried); 500 g ground beef (or mix of beef and pork); 1/3 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg; 1 small onion, finely chopped (divided use); 2 cloves garlic, minced (divided use); 1 tsp Italian seasoning (or oregano, basil, parsley blend); 1 can (400 g) crushed or diced tomatoes (or tomato sauce); 2 tbsp olive oil; Salt and pepper, to taste; 1 1/2 cups shredded mozzarella cheese; 2 tbsp grated Parmesan (for topping); Fresh basil or parsley, chopped (optional garnish); Red pepper flakes (optional, for heat)

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Why You’ll Love This Recipe

The combination of juicy meatballs and soft gnocchi gives you great texture and flavour in each bite.
The cheesy top crust adds that satisfying pull and golden finish.
It’s ideal for family dinners, bake-and-serve occasions or sharing with friends.
Versatile to adapt: you can adjust meat type, sauce, cheese mix, or add vegetables for balance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Gnocchi (fresh or dried)
Ground beef (or a mix of beef and pork)
Breadcrumbs
Grated Parmesan cheese (for the meatballs and/or topping)
Egg
Onion (finely chopped)
Garlic (minced)
Italian seasoning (or oregano + basil + parsley)
Crushed or diced tomatoes (or tomato sauce)
Olive oil
Salt and pepper
Shredded mozzarella (or a mix of mozzarella + cheddar)
(Optional) Fresh basil or parsley for garnish
(Optional) Red pepper flakes for a hint of heat

Directions

Pre-heat your oven to around 190 °C (≈375 °F).
Make the meatballs: In a bowl mix the ground beef (or beef/pork blend) with breadcrumbs, grated Parmesan, onion, garlic, seasoning, egg, salt and pepper. Form into evenly sized meatballs.
Heat a drizzle of olive oil in a skillet over medium-high heat and brown the meatballs on all sides (they don’t have to be fully cooked through yet). Remove and set aside.
In the same skillet, add a little more oil if needed, sauté onion and garlic until softened, then stir in the crushed tomatoes (or tomato sauce). Season with salt, pepper and Italian seasoning. Let the sauce simmer and thicken slightly.
Add the browned meatballs to the sauce, cover and let them simmer gently for a few minutes to finish cooking through and absorb flavour.
Cook the gnocchi: If using a type that requires boiling, cook until just al dente, then drain. If using fresh gnocchi that finish in the bake, you can skip full boiling and rely on the oven step (adjust according to packaging).
In a greased baking dish, combine the sauce with meatballs and the gnocchi. Stir gently so gnocchi and meatballs are coated in sauce.
Sprinkle the shredded mozzarella (or cheese mix) evenly over the top of the mixture, then sprinkle a little extra Parmesan if desired.
Bake in the pre-heated oven for about 20-25 minutes, or until the cheese is melted, golden and bubbling, and the dish is heated through. If you like a browner top, you can switch the oven to broil for the last 1-2 minutes—watch carefully so it doesn’t burn.
Remove from the oven and let rest for about 5 minutes. Garnish with fresh basil or parsley and serve immediately.

Servings and timing

Makes approximately 6 servings.
Preparation time: ~15-20 minutes (including shaping meatballs).
Cook time: ~20-25 minutes in the oven (plus browned meatballs and simmering).
Total time: ~35-45 minutes.

Variations

Use ground turkey or chicken instead of beef for a leaner meatball.
Add vegetables: diced bell peppers, mushrooms, spinach or zucchini stirred in with the sauce.
Change up the cheese: use half mozzarella + half smoked cheddar, or add a sprinkle of provolone for extra melt.
Make it spicy: add red pepper flakes, chopped jalapeño or hot Italian sausage in place of plain meatballs.
For a creamier version: stir in a little ricotta or cream cheese into the sauce before baking.
For gluten-free: use gluten-free breadcrumbs in the meatballs and check the gnocchi and sauce are gluten-free.

Storage/Reheating

To store: Let the bake cool slightly, then cover and refrigerate in an airtight container for up to 3 days.
To reheat: Pre-heat oven to ~160-170 °C (≈325-340 °F). Cover the dish loosely with foil and heat for about 15 minutes until warmed through. Remove the foil for the last few minutes to refresh the cheese topping.
Freezing: You can freeze the baked dish (without fresh garnish) for up to 1 month. Thaw overnight in the fridge and reheat as above.

FAQs

1. Can I use store-bought meatballs instead of making my own?

Yes — using pre-cooked or frozen meatballs is a great time-saver. Just add them to the sauce and ensure they’re heated through before adding the gnocchi and cheese.

2. What type of gnocchi works best?

Potato gnocchi (fresh or dried) work well because they hold up in baking and absorb sauce nicely. If using frozen gnocchi, follow the package instructions for cook time adjustments.

3. How can I prevent the gnocchi from becoming mushy?

Avoid over-cooking them before baking. If boiling, stop just when they’re al dente. Also ensure the sauce isn’t overly watery so the bake doesn’t turn soggy.

4. My cheese top got too brown before the centre was hot — what should I do next time?

Halfway through baking, if you see browning but the dish isn’t fully heated, cover loosely with foil until the centre is hot, then uncover for the final few minutes to brown the top.

5. Is this dish suitable for kids?

Definitely — the cheese and gnocchi make it kid-friendly. You can keep seasoning mild and serve with a side salad or bread.

6. Can I make it ahead and bake later?

Yes — assemble the dish up to the point of baking, cover and refrigerate for a few hours or overnight. When ready, bake as directed (you may need a few extra minutes).

7. Can I add more sauce or cheese?

Yes — if you like it extra saucy or cheesier, increase the sauce quantity slightly or add more shredded cheese on top. Just be sure the dish still bakes through effectively.

8. What should I serve with it?

A simple green salad with vinaigrette, garlic bread, or steamed vegetables pair well and help balance the richness of the dish.

9. My meatballs dried out during cooking — how can I make them juicier?

Use a mix of beef and pork, include some breadcrumbs soaked in milk or a beaten egg in the meatball mix. Don’t over-cook them before baking, and ensure they simmer in sauce to finish cooking.

10. How can I make it vegetarian or vegan?

For a vegetarian version, substitute meatballs with vegetarian “meatballs” or baked lentil balls and use a marinara sauce. Use vegan cheese and ensure gnocchi is vegan (check ingredients). The bake method remains the same.

Conclusion

This Cheesy Gnocchi and Meatball Bake brings together comforting textures and flavours—pillowy gnocchi, rich tomato-meat sauce, juicy meatballs and a bubbling blanket of melted cheese. It’s straightforward to prepare, flexible to adapt, and satisfying for family dinners or sharing occasions. Give it a go—and enjoy the cheesiness!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. Can I use store-bought meatballs instead of making my own?

2. What type of gnocchi works best?

3. How can I prevent the gnocchi from becoming mushy?

4. My cheese top got too brown before the centre was hot — what should I do next time?

5. Is this dish suitable for kids?

6. Can I make it ahead and bake later?

7. Can I add more sauce or cheese?

8. What should I serve with it?

9. My meatballs dried out during cooking — how can I make them juicier?

10. How can I make it vegetarian or vegan?

Conclusion

Cheesy Gnocchi and Meatball Bake

Ingredients

Instructions

Notes

Nutrition