Gluten-Free Baked Gnocchi (Sheet Pan Meal)

Posted by admin on Apr 28, 2023

Comfort food at its finest, this Easy Gluten-Free Baked Gnocchi recipe features soft, pillowy baked gnocchi tossed with crispy kale, sweet, smoky bacon, and a tangy balsamic dressing. Cooked in 15 minutes and topped with savory Parmesan cheese it’s an easy weeknight meal that will have the whole family drooling! Dairy-Free and Vegetarian Options.

A bowl of gluten-free baked gnocchi with kale, bacon, and cheese.

Sponsored by our friends at DeLallo and their gluten-free gnocchi, this Easy Baked Gnocchi is made with fresh produce and soft gluten-free gnocchi for a family-friendly sheet pan meal that’s ready in minutes and loaded with flavor. Thank you for supporting the brands that help me to create delicious gluten-free recipes like this one for you! Full disclosure and privacy terms here.

Why We Love This Baked Gnocchi Recipe & Know You Will, Too!

From hearty Instant Pot lasagna noodle soup to warm slow cooker spaghetti, and even refreshing green goddess vegan pasta salad, we can never say no to a good gluten-free pasta recipe. However, we don’t always have the time (or patience) to stand around waiting for our pasta to cook.

Luckily, that’s where this easy baked gnocchi recipe comes in to save the day! You see, while we might be pressed for time, we aren’t willing to give up our favorite comfort meals or sacrifice our quality of food. So, instead of leaving pasta out of our diet, we decided to bake it instead!

A sheet pan with gluten-free bake gnocchi, bacon, and kale.

And this gluten-free baked gnocchi checks off all the boxes you could want from a recipe and more. For instance, it:

Comes together with 10 simple ingredients and easy prep!
Bakes on a single sheet pan in just 15 minutes. Really!
Stores well to enjoy the next day.
Is naturally gluten and nut-free and can easily be customized to fit your dietary needs.

What You’ll Need

Keeping with the simple theme, we kept the ingredient list short and sweet. Here’s what you need:

Gluten-Free Shelf Stable Gnocchi – We love Delallo’s gluten free gnocchi! Made with a combination of potato and rice, they cook in minutes and are light, fluffy, and so satisfying!

Pro-Tip: It’s important to make sure you’re not treating shelf-stable gnocchi like dried pasta! Unlike dry pasta, shelf-stable gnocchi has already been prepared and naturally processed to extend its shelf life.

Kale – Make sure to remove the ribs, and chop the kale leaves into pieces. Or, to save time, buy ready-to-eat kale from the produce section of the grocery store.
Uncured Bacon – This is the secret to adding savory, smokey flavor to the entire baked gnocchi recipe.

Overhead image of a bowl of kale, two garlic cloves, shredded Parmesan, chopped bacon, and a box of Delallo gluten-free gnocchi.

Nutrition Note: Did you know that pairing veggies like kale with fats helps our bodies better absorb fat-soluble vitamins like A, D, E, and K?!

Garlic – For the best flavor, use fresh minced garlic.
Light Olive Oil – Used to coat the ingredients, adding flavor while helping them cook and allowing the seasonings to stick. Make sure you use light olive oil instead of extra virgin olive oil so as not to overpower the rest of the ingredients.
Balsamic Vinegar – Adds a slightly sweet, rich flavor that balances out the savoriness of the bacon.
Salt and Pepper – Use as little or as much as you’d like.
Cheese – Romano or parmigiana is sprinkled on top for extra cheesy goodness. We call for ½ cup but measure it with your heart.
Fresh Thyme Leaves – Technically optional, these make the dish extra picture-worthy and add a freshness we love.

Substitutes and Variations

Need a dietary swap? Want to add more bulk? We’ve got you covered with the simple substitutions and variations below!

Add More Vegetables. If you want to stretch this baked gnocchi recipe to feed a crowd or simply add in more nutrients, feel free to incorporate more veggies. For the best results, we recommend sticking with low-moisture varieties like peppers, onions, and mushrooms. Just be sure to keep an eye on your oven, and adjust the baking time as needed.
Use Turkey Bacon. Not a fan of regular bacon? Swap it out for turkey bacon instead!
Make It Vegetarian. Make this baked gnocchi suitable for the whole family when you replace the bacon with vegan mushroom bacon or a store-bought plant-based alternative.
Swap out the Cheese. Need a dairy-free recipe? Omit the cheese completely. Or, use a plant-based substitute.
Spice It Up. Enhance the flavor even more with a sprinkle of oregano, onion powder, fresh basil, or red pepper flakes.
Add More Protein. Boost the protein content by replacing or adding to the bacon with options like shredded chicken, Italian sausage, or a cracked egg or two.

How to Make Gluten Free Baked Gnocchi

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Our whole team tested this gluten free gnocchi in the oven, and it was a unanimous decision that this is one of the easiest recipes we’ve ever made! It’s customizable, great for sneaking in extra greens, quick to prep, and a breeze to clean up. Oh, did we mention there’s also bacon? Oh, yes!

For our vegan readers, see the substitutes above before prepping.

Toss. In a large bowl or sealable bag, add all the ingredients except for the cheese and parsley. Stir or toss to combine and coat all of the ingredients evenly.

Overhead image of two hands holding a Ziploc bag with gluten-free gnocchi, bacon, and kale.

A sheet pan with uncooked gluten-free gnocchi, bacon, and kale.

Bake. Spread the ingredients in an even layer on a parchment paper-lined baking sheet. Bake in a preheated oven until the gnocchi is soft and plump and the bacon is cooked, tossing halfway through.
Garnish. Sprinkle the grated cheese on top along with the parsley, if desired. Serve your easy baked gnocchi right away while it’s still warm!

Gluten-Free Baked Gnocchi on a sheet pan with kale and bacon with a spatula sticking out.

Two hands holding a bowl of gluten-free gnocchi with bacon, kale, and Parmesan cheese.

Pro-Tip: For a melty, gooey texture pop the baking dish back in the oven to melt the cheese. Be sure to keep a close eye on it, and be careful not to let it burn!

Leftovers and Storage

This baked gnocchi tends to disappear right away. However, if you want to make a big batch or happen to have leftovers, they make for great meal prep!

Once cool, transfer your baked gnocchi to an airtight container. Store it in the fridge for up to 5 days.

Close up image of sheet pan gluten-free baked gnocchi with kale, bacon, and Parmesan cheese.

To reheat, warm it in the microwave in 30-second intervals until your desired temperature is reached. Or, place it back on a greased baking sheet or skillet, and place it in the oven or over medium heat to warm. Be sure to thoroughly heat up your leftover gnocchi! Otherwise, they’re likely to be a little hard.

Note: We do not recommend freezing this recipe as it is not likely to thaw well. Luckily, it’s super quick and easy to make!

Common Questions About This Baked Gnocchi Recipe

Do you need to pre-cook or boil the gnocchi?

Nope, not if you’re using shelf-stable gluten-free gnocchi. When coated with oil the gnocchi will bake in the oven and taste just as good if not better as gnocchi recipes made with raw boiled gnocchi.

Can you overcook gluten-free gnocchi in the oven?

Yes, if you leave your gnocchi in the oven too long it is likely to become dense and chewy. You want to leave them in the oven just until they puff up and become lightly golden.

What day do Italians eat gnocchi?

In Rome, gnocchi is traditionally eaten on Thursdays. This stems from the Catholic tradition of fasting on Fridays. To prepare for the lack of food ahead, gnocchi was served on Thursdays as a high-calorie dish to keep you full. Read more about the tradition of Italian Gnocchi Thursdays here!

More of Our Favorite

Gluten Free Gnocchi Recipes

Looking for more delicious gluten-free gnocchi recipes? Try some of our favorites below!

Easy Gluten-Free Baked Gnocchi Recipe

Author: Lindsay Cotter
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Make this easy baked gnocchi with bacon, kale, and Parmesan for a 25 -minute sheet pan dinner that’s gluten-free, nut-free, and delicious!

Ingredients

Units

14 to 16 ounce package shelf-stable Delallo gluten free potato gnocchi (or mini gnocchi)
4 to 6 curly kale leaves, ribs removed and chopped (~2 to 3 cups chopped)
4 to 6 ounces chopped uncured bacon or turkey bacon
2 garlic cloves or 1 teaspoon minced
1 to 2 Tablespoons light olive oil
Splash balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup shredded Romano or parmigiana cheese (See notes for dairy free)
Optional garnish – fresh thyme leaves

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Instructions

Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray.
In a large bowl or gallon-sized ziploc bag add the gnocchi, kale leaves, bacon, and garlic. Drizzle with 1 to 2 Tablespoons olive oil, balsamic vinegar, salt and black pepper. Shake or toss well to combine then spread the mixture on the prepared pan in an even layer.
Place the pan on the center rack in the oven to roast, stirring halfway through. Bake for 15 to 20 minutes or until the gnocchi are plump and the bacon is cooked through.
Remove from the oven and sprinkle with the grated cheese. If desired, place back in the oven to melt the cheese while the oven cools or toss to combine right out of the oven. Garnish with fresh thyme, if desired.
Store in an airtight container in the fridge for up to 5 days.