If you’re looking for a cozy, weeknight-friendly dinner that delivers all the bright tomato flavor of pizza with the pillowy comfort of gnocchi, this Pepperoni Pizza Gnocchi Bake is exactly the one-dish answer. Imagine soft Delallo gnocchi bathed in a warm, herby San Marzano tomato sauce, layered with gooey mozzarella and a salty-griny bite of parmesan, then finished with pepperoni and fresh basil. It’s fast, family-friendly, and perfect for those nights when you want something satisfying without hours in the kitchen.

Why you’ll love this recipe

Speed: The Delallo Gnocchi Kit gets you to a great base quickly so this bake comes together in under an hour.
Cheesy, melty comfort: A mix of shredded and whole-milk mozzarella plus grated parmesan creates great texture and flavor.
Pizza in a pan: You get classic pizza flavors—tomato, garlic, Italian seasoning, pepperoni—without wrestling with dough.
Simple, pantry-friendly ingredients: If you keep a tomato can, cheeses, and a few basics on hand, you’re ready to go.

Ingredients

1 package Delallo Gnocchi Kit
1 tablespoon Delallo Extra Virgin Olive Oil
2 cloves minced garlic
28 ounces Delallo San Marzano crushed tomatoes
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian Seasoning
1/2 cup grated parmesan
1 1/2 cups shredded mozzarella cheese
6 slices whole milk mozzarella cheese
12 pepperoni
Fresh basil for garnish

Equipment

Large skillet or sauté pan
3-quart saucepan or medium pot
9×13-inch baking dish or similar oven-safe casserole
Wooden spoon or spatula
Measuring spoons and cups

Taste and texture notes

The Delallo San Marzano crushed tomatoes provide a naturally bright, slightly sweet base with a fresh tomato character. The gnocchi brings a pillowy chew that holds up to baking rather than turning mushy. Mozzarella adds that irresistible stretch and creaminess, while parmesan contributes a salty, umami lift. Finish with fresh basil to cut through the richness and give each bite an herbaceous pop.

Step-by-step Instructions

Below are clear, ordered steps to take you from raw ingredients to a bubbling, golden Pepperoni Pizza Gnocchi Bake. Follow them closely for the best results.

Preheat your oven to 400°F (200°C). This high temperature helps the top cheese bubble and brown while keeping the gnocchi tender inside.
Prepare the Delallo Gnocchi Kit according to package instructions. Bring a pot of salted water to a simmer, then cook the gnocchi until they float and are tender. Drain and set aside. Keep them warm so they don’t stick together before assembling the bake.
While the gnocchi cooks, heat 1 tablespoon Delallo Extra Virgin Olive Oil in a large skillet over medium heat. Add the 2 cloves minced garlic and sauté for 30–60 seconds, stirring constantly, until fragrant but not browned.
Add 28 ounces Delallo San Marzano crushed tomatoes to the skillet with the garlic. Stir to combine and bring the mixture to a gentle simmer.
Season the sauce with ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian Seasoning. Stir, then let the sauce simmer for 5–8 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
Remove the sauce from heat. Stir in 1/2 cup grated parmesan to add richness and a savory backbone to the tomato base.
In your prepared 9×13-inch baking dish, spread a thin layer of the tomato-parmesan sauce to coat the bottom. This prevents sticking and builds a cohesive casserole.
Add the cooked Delallo gnocchi on top of the sauce, spreading them in an even layer so each piece has contact with sauce for flavor and moisture.
Spoon the remaining tomato sauce evenly over the gnocchi, using enough so each piece is coated but not swimming in liquid.
Scatter 1 1/2 cups shredded mozzarella cheese across the sauced gnocchi, creating an even blanket of melty goodness.
Lay the 6 slices whole milk mozzarella cheese evenly across the top for pockets of extra creaminess; they’ll melt into thick, luxurious ribbons as the dish bakes.
Arrange the 12 pepperoni slices across the top of the cheeses. Space them so each serving will have some pepperoni. The pepperoni will crisp slightly at the edges as it bakes, adding texture and intense flavor.
Bake the assembled dish in the preheated 400°F (200°C) oven for 15–20 minutes, or until the cheese is completely melted and beginning to brown in spots.
If you like a more browned, bubbly top, switch the oven to broil for 1–2 minutes at the end—watch carefully so it doesn’t burn.
Remove the baking dish from the oven and let it rest for 5 minutes. This brief cool-down time helps the sauce set a bit so portions hold their shape.
Garnish with fresh basil leaves before serving to add a bright, aromatic finish. Serve warm and enjoy the combination of soft gnocchi, tangy tomato, and melted cheeses with pepperoni on every bite.

Make-ahead and storage

To make ahead: Assemble the dish through step 12, cover with foil, and refrigerate for up to 24 hours. When ready to bake, remove foil and bake at 400°F (200°C) for 20–25 minutes, or until heated through and bubbly.
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through. A quick microwave reheat also works for single servings.

Tips for success

Don’t overcook the gnocchi before baking. Cook until they float and are tender, then drain. They will finish cooking in the oven and will hold better if not over-simmered.
Use whole milk mozzarella slices as specified; they melt creamier and give you those pleasing puddles of cheese across the top.
When simmering the sauce, keep the heat moderate so the garlic doesn’t burn. A gentle simmer concentrates flavor without turning bitter.
For extra depth, stir a small splash (about 1 teaspoon) of olive oil or a pinch of red pepper flakes into the sauce while it simmers. These are optional but add character.
Let the bake rest briefly after it comes out of the oven. This short pause helps the layers settle so slices pull cleanly.

Variations and swaps

Vegetarian: Omit the pepperoni and add roasted red peppers, sliced mushrooms, or spinach for a veggie-forward version.
Spicy: Add 1/4 teaspoon crushed red pepper flakes to the sauce or use a spicy pepperoni for more heat.
Extra-herby: Stir 1 tablespoon chopped fresh oregano or basil into the sauce before assembling for brighter herb notes.
Smaller portions: Bake in smaller individual ovenproof ramekins for personal servings—reduce baking time slightly and watch for bubbling cheese.

Serving suggestions

This Pepperoni Pizza Gnocchi Bake pairs well with a simple green salad tossed in a bright vinaigrette to cut through the richness. Garlic bread or roasted vegetables also complement the meal nicely. Finish with a light sprinkle of extra parmesan and a few more basil leaves for color and flavor.

Final thoughts

This Pepperoni Pizza Gnocchi Bake combines the very best of two comfort food worlds: the quick, saucy goodness of pizza and the soft, satisfying texture of gnocchi. It’s a crowd-pleaser, easy to scale, and forgiving enough for cooks of any skill level. Whether you’re feeding family, hosting friends, or just craving something indulgent and uncomplicated, this bake deserves a spot in your weeknight rotation.

Ready to make it tonight? Gather the Delallo Gnocchi Kit, San Marzano crushed tomatoes, cheeses, and pepperoni. Follow the clear steps above, and you’ll have a bubbling, aromatic dinner that tastes like it took longer than it did—and that’s the best kind of kitchen win.

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Pepperoni Pizza Gnocchi Bake

A cheesy, comforting gnocchi bake topped with pepperoni and fresh basil for an easy pizza-inspired weeknight meal.

Prep Time20

Cook Time30

Total Time50

Servings: 6 servings

Ingredients

1 package Delallo Gnocchi Kit
1 tablespoon Delallo extra virgin olive oil
2 cloves garlic minced
28 ounces Delallo San Marzano crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 cup grated Parmesan
1 1/2 cups shredded mozzarella cheese
6 slices whole milk mozzarella cheese sliced
12 pepperoni slices
fresh basil for garnish

Instructions

Prepare the Delallo Gnocchi Kit according to the package instructions; set the cooked gnocchi aside.
Preheat the oven to 350°F (175°C).
Heat a large skillet over medium heat and add the olive oil until shimmering.
Add the minced garlic and cook 1–2 minutes until fragrant, taking care not to brown it.
Stir in the crushed tomatoes, salt, black pepper, and Italian seasoning and bring to a simmer.
Reduce the heat to low, stir in the grated Parmesan, then fold the cooked gnocchi into the sauce until evenly coated.
Sprinkle the shredded mozzarella evenly over the gnocchi, then arrange the pepperoni and top with the sliced whole milk mozzarella.
Transfer the skillet (or move the mixture to an oven-safe baking dish) and bake 25–30 minutes, until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh basil, let rest a few minutes, then serve.