Name: Easy Potato Gnocchi Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1.5 pounds potato gnocchi (equivalent to roughly two 350-gram packages); 1.5 tablespoons olive oil; 1 yellow onion (diced after peeling); 1 tablespoon butter (unsalted); 8 ounces cremini mushrooms (sliced, around 227 grams or 1/2 pound); 4 cloves garlic (finely minced); Pinch of salt; Pinch of freshly cracked black pepper; 1 cup artichoke hearts (marinated, drained, and chopped roughly); 1 teaspoon red pepper flakes (adjust to desired heat); 2.5 cups of your favorite pasta sauce; 1 cup fresh basil (coarsely chopped, about a generous handful); 6 ounces mozzarella cheese (shredded, around 1.5 cups, use pizza mozzarella); 1 ounce parmesan cheese (grated); Chopped fresh parsley (optional, for garnish); Chopped fresh basil (optional, for garnish)

Hey, friends!

Craving a cozy and filling dish? I’ve got something special for you today!

Let me introduce you to my potato gnocchi casserole.

It’s creamy, cheesy, and oh-so-satisfying. Perfect for a chilly evening or when you just want some comfort food.

The best part? It’s super easy to throw together.

Let’s dive into this deliciousness!

potato gnocchi casserole — Image: mollyshomeguide.com / Photographer Molly

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Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Ingredients

For the casserole:

1 yellow onion (finely diced for even cooking)
1 pinch black pepper
4 cloves garlic (freshly minced for best aroma)
1 tbsp unsalted butter
1 cup fresh basil (finely chopped for mixing in)
1 cup marinated artichoke hearts (drained well before use)
1.5 tbsp olive oil (I use California Olive Ranch extra virgin for best flavor)
4 oz mozzarella cheese (shredded)
2.5 cups pasta sauce (use your favorite jarred brand like Rao’s Homemade)
1 pinch salt
1 tsp red pepper flakes
1.5 lb potato gnocchi
8 oz cremini mushrooms (sliced 1/4-inch thick)

For the topping:

2 oz mozzarella cheese (shredded)
1 oz parmesan cheese (grated, I prefer Parmigiano Reggiano for authentic flavor)
fresh parsley (optional, for garnish)
fresh basil (optional, for garnish)

Step 1: Preheat the Oven and Cook Gnocchi

Begin by preheating your oven to 375 degrees Fahrenheit.

While the oven is heating, cook the gnocchi according to the package instructions, but pull them off the heat just a little short of the full cook time to prevent overcooking.

Once done, drain the gnocchi and set them aside for later use.

Step 2: Sauté Onions and Mushrooms

In a 12-inch heavy, oven-safe sauté/deep pan, heat olive oil over medium heat on the stovetop.

Add chopped onions to the pan and cook, stirring frequently, until they soften, which should take about 3 to 5 minutes.

Add in the butter, and once melted, toss in the mushrooms.

Let the mushrooms cook for about 5 minutes, stirring occasionally, until they begin to brown and soften.

Step 3: Add Flavors and Incorporate Ingredients

Stir in the minced garlic to the pan and cook for an additional minute until fragrant.

Season with a pinch each of salt and black pepper.

Next, mix in the artichoke hearts, the pre-cooked gnocchi, crushed red pepper flakes, pasta sauce, basil, and 1/2 cup of shredded mozzarella cheese (about 2 ounces).

Stir everything together until well combined.

Step 4: Top with Cheese and Prepare for Baking

Turn off the stovetop heat.

Evenly sprinkle the remaining 1 cup of mozzarella cheese and the Parmesan cheese over the top of the mixture in the pan.

Ensure that the cheese is spread out to cover the gnocchi and sauce completely.

Step 5: Bake in the Oven and Serve

Carefully transfer the entire pan to the preheated oven.

Bake uncovered for about 15 minutes or until it’s bubbly around the edges and the cheeses have melted beautifully.

Once done, remove from the oven.

If desired, garnish with fresh basil and/or parsley for added flavor and color.

Serve immediately and enjoy your delightful creation!