Cheesy Pepperoni Potato Casserole for Weeknights

If you want a straightforward, comforting, and cheesy one-pan meal, this Cheesy Pepperoni Potato Casserole is an excellent choice. It blends the warm, savory notes of marinara sauce with melted mozzarella and Parmesan, crisp pepperoni, and pillowy potato gnocchi for a dish that tastes like pizza and pasta in every bite. It’s family-friendly, quick to assemble, and perfect for weeknight dinners or casual gatherings.

This recipe focuses on simple pantry ingredients and an uncomplicated process: boil the gnocchi, sauté briefly for texture, add sauce and cheese, top with pepperoni and olives, then bake until bubbly and golden. Below you’ll find ingredient options, step-by-step instructions, storage tips, and helpful variations so you can customize the casserole to your taste.

Ingredients

Main Ingredients

• 1 lb (450 g) potato gnocchi
• 2 cups marinara sauce
• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 12–15 pepperoni slices
• ½ cup sliced black olives
• 1 tablespoon olive oil

Seasonings & Garnish

• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon red pepper flakes (optional)
• Fresh basil leaves (for garnish)

Optional Substitutions

• Use cauliflower gnocchi for a lower-carb version.
• Swap pepperoni for cooked Italian sausage or sautéed mushrooms for a different flavor profile.
• Try a vodka sauce or a creamy tomato sauce instead of plain marinara for extra richness.

Instructions

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Prepare a large pot of salted water for the gnocchi.

Step 2: Cook the Gnocchi

Bring the pot to a boil and cook the potato gnocchi according to the package instructions. Drain and set aside to remove excess moisture.

Step 3: Sauté the Gnocchi

Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add the cooked gnocchi and sauté for 2–3 minutes until the edges are lightly golden. Sautéing helps prevent a soggy casserole and adds a pleasant texture.

Step 4: Add Marinara & Cheese

Pour 2 cups marinara sauce over the gnocchi and stir gently to coat evenly. Sprinkle half of the mozzarella and all of the Parmesan over the sauced gnocchi.

Step 5: Layer the Toppings

Arrange pepperoni slices and sliced black olives on top. Finish by sprinkling the remaining mozzarella evenly across the surface.

Step 6: Season & Bake

Sprinkle oregano, garlic powder, and red pepper flakes (if using) to taste. Transfer the skillet to the preheated oven and bake 15–20 minutes until the cheese is bubbly and golden brown. For extra crisp pepperoni, broil for 2–3 minutes at the end—watch carefully to avoid burning.

Step 7: Garnish & Serve

Remove from the oven, garnish with fresh basil leaves, and serve hot. This casserole pairs well with a crisp salad or garlic bread.

• Crispier pepperoni: Use the broiler for the last 2–3 minutes, watching closely.
• Extra creamy: Stir ½ cup ricotta or heavy cream into the marinara before baking for a richer, creamier texture.
• Prevent soggy gnocchi: Sautéing the cooked gnocchi briefly before adding sauce helps keep them tender but not mushy.