Pepperoni Pizza Gnocchi combines pillowy gnocchi sautéed in garlic butter with bright pizza sauce, melted mozzarella, and plenty of pepperoni. Finished under the broiler until bubbly and browned, it delivers all the familiar pizza flavors in an easy-to-eat, comforting one-pan meal.
The recipe started as a braces-friendly version of my boys’ favorite comfort food after two of them had big orthodontic adjustments. On the drive home from the orthodontist they were hungry and missing pizza, so I set out to create a softer alternative that still tasted like pizza.
As a parent I try to stick to my rules, but I also hate to see my kids want something they can’t eat. Pepperoni Pizza Gnocchi was the solution: all the pleasure of pizza combined with the gentle texture of gnocchi, so sore jaws could enjoy dinner without pain.
The dish is straightforward and quick, so when the rest of the family dove in and cleared most of the pan, I was able to make a second batch fast. It’s a simple weeknight win that feels indulgent but is gentle on the teeth.
In short, this is pizza in gnocchi form—soft potato dumplings sautéed in butter and garlic, tossed with garlicky pizza sauce and pepperoni, then topped with more mozzarella and pepperoni before a short broil. Fresh parsley adds a bright finish. While it began as a braces-friendly idea, everyone in the family loves it.
These small parenting victories matter. They might not be monumental, but they bring joy and comfort to the people you love. What are your little wins?
Pepperoni Pizza Gnocchi
I like a thick, flavorful pizza sauce for this recipe. I often use a canned sauce I make from my canning recipes or a homemade slow-cooker pizza sauce, but a good commercial pizza sauce will work as well. For best results, grate fresh mozzarella yourself—pre-grated cheese contains anti-caking agents that can prevent the ideal melty, stringy texture.
For pepperoni I used mini pepperoni pieces, but regular sliced pepperoni works perfectly—use the same weight. I used about four ounces of pepperoni in the version shown.
When cooking the gnocchi, avoid overcooking in the boiling water. For dried gnocchi, remove it a minute before the package directions; for fresh gnocchi, shorten the boil by about 30 seconds. The gnocchi will finish cooking while sautéing in the butter and sauce.
Use an oven-safe skillet or pan so you can broil the assembled dish briefly to get that golden, bubbling top.
Useful tools for making Pepperoni Pizza Gnocchi
- 12-inch oven-safe skillet or everyday pan
- Box grater for shredding fresh mozzarella
- Flexible heat-proof spatula
- Liquid measuring cup
- Oven mitts
If you enjoy creative pizza variations, this recipe is a fun twist—pizza flavors transformed into a comforting gnocchi bake.
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How simple is Pepperoni Pizza Gnocchi? Just look!
Pizza Gnocchi
Rebecca Lindamood
Pin Recipe
Ingredients
- 3 tablespoons butter
- 3 cloves garlic minced or pressed
- 2 pounds gnocchi cooked slightly underdone according to package directions and drained
- 2 cups pizza sauce
- 1/3 cup water
- 1/2 cup mini pepperoni or 4 ounces sliced pepperoni
- 1 pound part-skim mozzarella grated
Optional for garnish:
- fresh parsley torn or chopped
Instructions
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Melt the butter over medium heat in an oven-safe skillet. Stir in the garlic and cook until fragrant. Increase heat to medium-high and add the gnocchi all at once without stirring. Let the gnocchi brown on the bottoms, then gently turn and sauté another minute.
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Add the pizza sauce, water, and half of the pepperoni and grated cheese. Stir to combine and bring the sauce to a simmer. Scatter the remaining cheese over the top, then add the remaining pepperoni.
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Move the skillet to the oven about 6 inches from a broiler set to high. Broil until the cheese is melted, bubbly, and lightly browned. Sprinkle with chopped or torn parsley and let the gnocchi rest for about 3 minutes before serving.
Video
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
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This post was originally published in February 2017 and updated in October 2018.