Creamy Gnocchi Lasagna Bake – Cozy, Cheesy, and Weeknight-Friendly
This is the kind of comfort food you’ll crave on a chilly evening: pillowy gnocchi baked in layers with a silky white sauce, hearty marinara, and a bubbly, golden cheese top. It tastes like lasagna met a creamy gnocchi skillet and decided to settle down. No sheets to fuss with, no ricotta to drain—just simple, layered goodness.
You’ll get soft gnocchi, stretchy mozzarella, and a rich, garlicky sauce that brings it all together. It’s familiar, satisfying, and surprisingly easy to pull off.
Creamy Gnocchi Lasagna Bake – Cozy, Cheesy, and Weeknight-Friendly
Ingredients
Method
- Preheat and prep: Heat the oven to 375°F (190°C).Lightly oil a 9x13-inch baking dish or a large oven-safe skillet.
- Make a quick béchamel: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking, for 1–2 minutes until it smells toasty but not browned.
- Whisk in milk: Slowly stream in the milk while whisking to avoid lumps. Add garlic, nutmeg, 1/2 teaspoon salt, and a few grinds of pepper.Simmer, whisking often, until slightly thickened, 4–6 minutes.
- Cheese it: Remove from heat and stir in the Parmesan until smooth. Taste and adjust seasoning. The sauce should be pourable and well-seasoned.
- Season the marinara: In a bowl, stir the marinara with Italian seasoning and red pepper flakes.Warm it slightly if it’s very thick.
- Layer 1: Spread 1/2 cup marinara in the bottom of the dish. Scatter half the gnocchi in an even layer. Dollop half the ricotta over the gnocchi (if using).
- Layer 2: Pour half the béchamel over the gnocchi.Sprinkle with 1 cup mozzarella.
- Layer 3: Spoon over 1 cup marinara. Add the remaining gnocchi and ricotta. Pour over the rest of the béchamel, then top with the remaining marinara.
- Final cheese: Finish with the remaining 1 cup mozzarella and a light shower of Parmesan.
- Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake for 20 minutes.Uncover and bake another 10–15 minutes, until the top is bubbling and lightly browned.
- Rest and garnish: Let it rest 10 minutes so it sets slightly. Top with chopped basil or parsley. Serve hot.
What Makes This Recipe So Good
- Familiar flavors, less effort: All the lasagna vibes—tomato, cream, and cheese—without boiling pasta sheets or assembling a towering casserole.
- Texture heaven: Tender gnocchi, creamy béchamel, and melty mozzarella give you a cozy, spoonable bake.
- Flexible and forgiving: Use store-bought marinara, leftover rotisserie chicken, or keep it vegetarian. It’s hard to mess up.
- Great for a crowd: Easy to scale up, travels well, and reheats beautifully.
- One-pan option: If your skillet is oven-safe, you can build and bake in the same pan.
What You’ll Need
- 2 pounds potato gnocchi (shelf-stable, refrigerated, or frozen; do not pre-cook)
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan, plus more for serving
- 2 cups shredded low-moisture mozzarella
- 1/2 cup ricotta (optional but lovely)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried Italian seasoning or oregano
- 1/4 teaspoon nutmeg (for the béchamel; optional but classic)
- Kosher salt and black pepper, to taste
- Olive oil, for the pan
- Fresh basil or parsley, chopped, for garnish
Instructions
- Preheat and prep: Heat the oven to 375°F (190°C).Lightly oil a 9×13-inch baking dish or a large oven-safe skillet.
- Make a quick béchamel: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking, for 1–2 minutes until it smells toasty but not browned.
- Whisk in milk: Slowly stream in the milk while whisking to avoid lumps. Add garlic, nutmeg, 1/2 teaspoon salt, and a few grinds of pepper.Simmer, whisking often, until slightly thickened, 4–6 minutes.
- Cheese it: Remove from heat and stir in the Parmesan until smooth. Taste and adjust seasoning. The sauce should be pourable and well-seasoned.
- Season the marinara: In a bowl, stir the marinara with Italian seasoning and red pepper flakes.Warm it slightly if it’s very thick.
- Layer 1: Spread 1/2 cup marinara in the bottom of the dish. Scatter half the gnocchi in an even layer. Dollop half the ricotta over the gnocchi (if using).
- Layer 2: Pour half the béchamel over the gnocchi.Sprinkle with 1 cup mozzarella.
- Layer 3: Spoon over 1 cup marinara. Add the remaining gnocchi and ricotta. Pour over the rest of the béchamel, then top with the remaining marinara.
- Final cheese: Finish with the remaining 1 cup mozzarella and a light shower of Parmesan.
- Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake for 20 minutes.Uncover and bake another 10–15 minutes, until the top is bubbling and lightly browned.
- Rest and garnish: Let it rest 10 minutes so it sets slightly. Top with chopped basil or parsley. Serve hot.
Keeping It Fresh
- Storage: Cover and refrigerate leftovers for up to 4 days.The flavors deepen overnight.
- Reheating: Warm individual portions in the microwave or reheat the whole dish at 325°F, covered, until hot. Add a splash of milk if it looks thick.
- Freezing: Assemble but do not bake. Wrap tightly and freeze up to 2 months.Bake from frozen at 350°F, covered, for 45–60 minutes, then uncover to brown.
- Make-ahead: Assemble up to 24 hours in advance and refrigerate. Add 10–15 extra minutes to the bake time if going straight from the fridge.
Why This is Good for You
- Balanced comfort: You get carbs for energy, protein from mozzarella and Parmesan, and calcium from the dairy.
- Tomato perks: Marinara brings lycopene, an antioxidant linked to heart health.
- Customizable nutrition: Add sautéed spinach, mushrooms, or roasted veggies for fiber and micronutrients without losing the cozy factor.
What Not to Do
- Don’t pre-boil the gnocchi: They cook perfectly in the sauce. Pre-boiling makes them mushy.
- Don’t skip seasoning: Taste your béchamel and marinara.Bland sauces lead to a flat bake.
- Don’t over-thicken the béchamel: It should coat a spoon but still pour. Too thick and the casserole turns heavy.
- Don’t blast with high heat: Higher than 400°F can break the sauce and scorch the cheese before the center heats through.
Alternatives
- Protein swaps: Add browned Italian sausage, cooked ground turkey, or shredded rotisserie chicken between layers.
- Veggie-forward: Fold in sautéed spinach, kale, zucchini, mushrooms, or roasted peppers. Pat veggies dry to avoid watery layers.
- Dairy tweaks: For lighter sauce, use 2% milk.For extra richness, use half-and-half. Lactose-free milk works if you thicken slightly longer.
- Sauce spin: Swap marinara for vodka sauce or a spicy arrabbiata. Try pesto drizzled between layers for a fresh, herby kick.
- Cheese changes: Mix in provolone, fontina, or a bit of sharp pecorino.A touch of smoked mozzarella adds depth.
- Gluten-free: Use gluten-free gnocchi and a 1:1 gluten-free flour blend for the béchamel.
FAQ
Can I use cauliflower gnocchi?
Yes, but bake from frozen and keep your sauces a bit thicker. Cauliflower gnocchi releases more moisture, so uncover to finish and evaporate excess liquid.
Do I have to use ricotta?
No. It’s optional.
The béchamel already brings creaminess, so skip the ricotta if you prefer a cleaner texture or substitute with a few dollops of mascarpone.
Can I assemble this in a skillet?
Absolutely. Use a 12-inch oven-safe skillet. Layer as directed, then bake.
It’s a great one-pan approach and looks rustic on the table.
How do I keep the top from over-browning?
Tent with foil for the first part of baking. If it’s getting too dark near the end, cover again or move it to a lower oven rack.
What side dishes go well with this?
A crisp green salad with lemony vinaigrette or a tray of roasted broccoli balances the richness. Warm garlic bread is never a bad idea.
Can I make it spicy?
Yes.
Add more red pepper flakes to the marinara, or stir in a spoonful of Calabrian chili paste for a deeper heat.
Wrapping Up
This Creamy Gnocchi Lasagna Bake gives you all the cheesy, saucy satisfaction of classic lasagna with a fraction of the effort. It’s simple to build, endlessly adaptable, and perfect for weeknights or casual company. Keep the béchamel silky, season generously, and let the oven do the rest.
Plate it up, add fresh herbs, and enjoy a cozy bowl of pure comfort.
