Baked Gnocchi Bolognese With Mozzarella

"This is a very comforting meal. It's tasty & rich for sure. It's a nice change for dinner parties, family dinners, or just even as a pasta/spaghetti substitute. You can even make this ahead of time up to the point where it needs to be baked - you can just cover & chill until ready to bake."
photo by a user photo by a user
Ready In:
1hr 10mins


  • 1 12 lbs lean ground beef
  • 1 onion, chopped
  • 1 -2 garlic clove, finely chopped
  • 1 (8 ounce) package mushrooms, sliced (fresh sliced mushrooms)
  • 1 lb gnocchi (fresh gnocchi)
  • 1 (10 ounce) container four cheese pasta sauce (this is kept near refrigerated pasta section in grocer, it is a 4 cheese white sauce made with Gorgo)
  • 1 cup mozzarella cheese, shredded
  • salt
  • pepper
  • 1 cup marinara sauce (from jar, Ragu etc.)


  • Preheat oven to 350 degrees.
  • Saute' ground beef, onion and garlic in a nonstick pan and fry gently for 5-6 minutes, stirring often.
  • Stir in the mushrooms and cook another 5-6 minutes until the meat is browned.
  • Pour in marinara sauce & bring to the boil, season with salt & pepper, then cover and simmer for 15 minutes.
  • Meanwhile, prepare gnocchi per package directions & drain well.
  • Next, spoon half the Bolognese mixture into a large baking or casserole dish, then top with the gnocchi. Add the remaining Bolognese sauce and then spoon the formaggio cheese sauce over the top.
  • Sprinkle with the mozzarella to coat top.
  • Bake on the top shelf of the oven for 30-35 minutes, until golden and bubbling.
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!


  1. Hearty and fabulous! All the goodness of lasagna, but quick to fix. I also used more marinara sauce and would next time use more gnocchi, as well. This was more like 4 good servings for us, rather than 6, and we are not very big portion eaters.
  2. This was very naughty and very yummy! I made a few adjustments for us... I used a 4oz container of 4-cheese sauce, cause I couldn't imagine my DH and I eating a 10oz by ourselves! So, I added 1 3/4 cup of marinara (Imported Barilla - so good!) and in the end added 1 tsp Italian seasoning, 1/2 tsp Garlic salt and 1 tsp basil. We really enjoyed it and now we have dinner covered for tomorrow... leaving us happy to have salad for dinner the next day!<br/>The gnocchi was interesting, too. So, thanks for sharing, I'm sure we'll be making this again!


<p>Born &amp; raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment &amp; try new recipes. Most of all, I love to entertain &amp; host dinners with family, friends &amp; have Holidays at home with my terrific husband &amp; our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: <br /><br /><img src= border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
View Full Profile

Find More Recipes