Skillet Gnocchi Pizza Bake
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I’m just getting settled back into my home and kitchen after a long weekend in Minneapolis with family and a beautiful wedding! I have sure missed my kitchen. I ate a lot of not so good foods, and I’m feeling it right now. Bring on the bottled waters and vegetables! How do all of you recoup after some time off of weight watching?
I’m trying out a new recipe card, as well. I think I like the way this one flows better with my template. Let me know how it works for you guys! I am learning that this whole blog thing is a lot of trial and error. Eric actually said to me this afternoon, “I wish we could just start from scratch, we’ve learned so much since we started working on this.” I almost gave him the go ahead, but that would mean making the site unavailable again. I just don’t think I want to do that, even for a short time. So please bear with me, there will be some changes here and there that might not make much sense!
On to this new recipe I whipped up a few weeks ago while having pizza cravings. I crave pizza at least once a day. I mean, Pizza is everything. I’m fairly positive I lived off of frozen pizzas for at least a year when I was younger and my metabolism was (a little) better.
This recipe is so delicious. I really didn’t think it would be as good as it actually turned out to be. It’s also only SIX smart points. I seriously couldn’t believe it! I’m terrible at doing the points/calories until after I have come up with something, so nine times out of ten I have to make adjustments. Nope, not this time… and BONUS, for whatever reason this is incredibly filling. The gnocchi really adds so much to this skillet.
Because I’m a firm believer in hiding as many vegetables as I can into a recipe, I made sure to pack this one with all your favorite pizza toppings, including some zucchini, because why not?
This all comes together in the skillet as perfectly as I had hoped, and then the final touch of baking it in the oven so the cheese gets that nice, melted crispiness, just like your favorite pizzas. Ah, bliss!
I told you it was perfect. *insert lots of hearts*
If you notice, I left mine in the oven to bake quite a bit longer, I’m a burnt pizza lover. Guilty as charged.
I am new to the cast iron skillet world. Eric has been swearing by these things forever, and I was all, “Eh… ” and then I realized I could put it in the oven and make cheese do things like this, and I was sold. I decided I would start experimenting more with Skillet cooking. If you do not have a cast iron skillet, they do make other skillets that can go in the oven, but it has to say “Oven Safe,” so confirm that before you go putting your favorite pan in there.
You could also transfer to a casserole dish and top with cheese, either way is fine. I’m always in favor of less dirty dishes though!
ENJOY!
Ingredients
- 1 tbsp olive oil
- 16 oz potato gnocchi
- 4-5 cloves minced garlic
- 1 diced onion
- 2 1/2 oz Turkey Pepperoni roughly chopped
- 2 cups skinnyish dish marinara click here for recipe
- 1 large diced bell pepper
- 2 medium diced zucchini
- 1 tsp garlic salt
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 cup shredded Mozzarella
Instructions
- Preheat oven to 400 degrees.
- In a cast iron skillet or oven safe skillet, add the olive oil and toast the gnocchi for about 5 minutes. Remove gnocchi from skillet and set aside.
- Add onion and garlic, and sauté for about 3 minutes.
- Add the zucchini, bell peppers, and turkey pepperoni. Cook until vegetables are softened.
- Stir the marinara sauce, oregano, garlic salt, and basil into the pan. Let simmer for about 5 minutes.
- Stir in the gnocchi. Salt & Pepper to taste.
- Top with mozzarella cheese.
- Put into the oven for 10-12 minutes until the cheese is melted, and browned.
- Let sit for about 5 minutes, cut into six servings. Enjoy!
Notes
260 Calories, 8.3g fat, 3g saturated fat, 700g sodium, 37g carbohydrates, 5g dietary fiber, 6g sugar (0g added sugar, 0g sugar alcohols, net carbs 32.5g), 13.5g protein WeightWatchers Points: 7 Points
This is the recipe that introduced me to turkey peperoni, and I haven’t looked back since. Using the cast iron is a great addition because it adds a nice crunchiness to the bottom. #top2021
Is this gluten free?
it could be if you can find gluten free gnocchi
This is one of the best recipes I have tried! I love it soo much. First of all, in terms of WW it is a great, satisfying dish that does not leave you hungry. Although I do always want more than one serving. Its also awesome for using up any extra veg you have to cook up. Anything you normally put on a pizza can go in! My husband isn’t huge on the veg so I just cut it up real small so he doesn’t really notice. On his pieces I put a bit more cheese than on my own. This one is a MUST try. We have been making it regularily in our house for over a year
We just made this last night and we all loved it. So good and the serving size is perfect. Tastes like pizza without the crazy point totals.
Green Plan 8 points per serving.
Thanks Dana for putting the Green points in. Love Star’s recipes but she doesn’t put in the G/B/P with all her recipes…
Hi Geri! I put them with all recipes, but old recipes (ones that were created way before the new WW program) might have gotten skipped. I’ll double check this one and update, thanks.
This one is definitely a crowd pleaser! Don’t know how I missed it on your blog before, we love your recipes. The only 2 things I did different: we could only find frozen gnocchi at Kroger, so I followed the package directions and boiled separately and added in before it went in the oven; and then I added some broiler time to make it a little more pizza-y. So good, thanks!!!
I never do reviews, but I LOVE this! I’m also bummed when I finish! Thank you for the great recipes
Thank you for this recipe! Absolutely delicious!! 🙂
This sounds amazing!! Do you know if anyone has tried it with the Trader Joe’s cauliflower gnocchi?
Yes, I’ve seen people try it and like it with the cauliflower gnocchi, but I haven’t personally done it so I can’t say for sure. Let me know if you do!
This is wonderful! I left it vegetarian without the turkey pepperoni was still delicious! My family loved it
So happy to hear that! Thanks for letting me know, Jane!
This is wonderful! I left it vegetarian without the turkey pepperoni was still delicious! My family loved it
So happy to hear that! Thanks for letting me know, Jane!
This recipe sounds amazing! Would the cooking time be the same if made without a cast iron skillet?
Yes it would be the same, but make sure the skillet you are using is oven proof! I hope you enjoy!
This recipe sounds amazing! Would the cooking time be the same if made without a cast iron skillet?
Yes it would be the same, but make sure the skillet you are using is oven proof! I hope you enjoy!
online
Toast in oven or stove top?
online
Toast in oven or stove top?
I prefer potato gnocchi to wheat and just wondered if this would work and would it change the WW points considerably?
It works just fine. I’ve done it a few times since the main store I go to actually doesn’t carry the whole wheat gnocchi. If I remember right using the potato gnocchi makes it just 1 Smart Point more! I hope you enjoy =)
I prefer potato gnocchi to wheat and just wondered if this would work and would it change the WW points considerably?
It works just fine. I’ve done it a few times since the main store I go to actually doesn’t carry the whole wheat gnocchi. If I remember right using the potato gnocchi makes it just 1 Smart Point more! I hope you enjoy =)
This was delicious! My husband, my 15 year old son and I al enjoyed it. My son commented when he saw the full skillet on the table – well, this is got to be full of carbs and no veggies! He was so excited, but ate it anyway when I told him the truth and really loved it.
So happy to hear that!! I have a 14 year old nephew so I know how hard it can be to please them sometimes! haha!
This was delicious! My husband, my 15 year old son and I al enjoyed it. My son commented when he saw the full skillet on the table – well, this is got to be full of carbs and no veggies! He was so excited, but ate it anyway when I told him the truth and really loved it.
So happy to hear that!! I have a 14 year old nephew so I know how hard it can be to please them sometimes! haha!
Wow!!! This is so good!! And so easy to make!!! Thanks for sharing such delicious recipes!!!
so happy you enjoyed! thank you for stoppin’ back and giving feedback!
Wow!!! This is so good!! And so easy to make!!! Thanks for sharing such delicious recipes!!!
so happy you enjoyed! thank you for stoppin’ back and giving feedback!
Any suggestions if you don’t have a cast iron pan? Would a oven safe steel pan or a pie pan work as an alternative?
Yep, as long as the pan is oven safe it will work perfectly! The only pans I have that are oven safe happen to be cast iron so that’s what I use. Transferring it into a pie pan/casserole dish should work just fine too! I hope ya enjoy!
Any suggestions if you don’t have a cast iron pan? Would a oven safe steel pan or a pie pan work as an alternative?
Yep, as long as the pan is oven safe it will work perfectly! The only pans I have that are oven safe happen to be cast iron so that’s what I use. Transferring it into a pie pan/casserole dish should work just fine too! I hope ya enjoy!
This was so tasty! My husband said he didn’t even mind all the vegetables 🙂 Thanks for a yummy, WW friendly recipe.
You’re so welcome. I like to sneak veggies in when and where I can. So happy you both enjoyed!
This was so tasty! My husband said he didn’t even mind all the vegetables 🙂 Thanks for a yummy, WW friendly recipe.
You’re so welcome. I like to sneak veggies in when and where I can. So happy you both enjoyed!
Did I miss it somewhere what is your marinara sauce recipe
Here ya go, Hope you enjoy!http://dailydoseofpepper.com/2016/04/08/crockpot-marinara/
Did I miss it somewhere what is your marinara sauce recipe
Here ya go, Hope you enjoy!http://dailydoseofpepper.com/2016/04/08/crockpot-marinara/
Looks amazing! Do you think this could be thrown together in the morning and then baked at night, or would the gnocchi get too soggy?
I feel like it should be okay!
Looks amazing! Do you think this could be thrown together in the morning and then baked at night, or would the gnocchi get too soggy?
I feel like it should be okay!
Loved this!! I had to throw the oven onto broil to get the cheese nice and dark like in your picture and it was delicious. I think next time I might try flattening the gnocchi while I toast them to try to get them a little crispier, but that’s it! Thank you!
Loved this!! I had to throw the oven onto broil to get the cheese nice and dark like in your picture and it was delicious. I think next time I might try flattening the gnocchi while I toast them to try to get them a little crispier, but that’s it! Thank you!
Made this last night and it was delicious! I’ll definitely be making it agan, but using your recipe for the sauce.
So happy you enjoyed!
Made this last night and it was delicious! I’ll definitely be making it agan, but using your recipe for the sauce.
So happy you enjoyed!
Would a 12-inch pan be a good size for this, or is that too big? I’ve got 8- and 12-inch (cast iron) skillets and the 8 is clearly too small but I’m worried that in a 12, it might just turn into this thin layer with no “depth” to it.
I’m looking forward to trying this and many other recipes (including the associated marinara one, which is getting made overnight tonight!) Thank you!
I’m pretty sure I always use a 10 inch with this one. I don’t think you’d lose too much “depth” with it. It is pretty deep (think deep dish pizza almost) so, I think it would be just fine! I hope you enjoy and I hope you love the marinara too!
Would a 12-inch pan be a good size for this, or is that too big? I’ve got 8- and 12-inch (cast iron) skillets and the 8 is clearly too small but I’m worried that in a 12, it might just turn into this thin layer with no “depth” to it.
I’m looking forward to trying this and many other recipes (including the associated marinara one, which is getting made overnight tonight!) Thank you!
I’m pretty sure I always use a 10 inch with this one. I don’t think you’d lose too much “depth” with it. It is pretty deep (think deep dish pizza almost) so, I think it would be just fine! I hope you enjoy and I hope you love the marinara too!
The Cast Iron cooking is the “Real Deal”, I use mine for lot’s of things. The heat it can pick-up and distribute just makes everything better! I can’t wait to try this! I love pizza
I’m still testing with mine! Eric grew up with cast iron cooking and I didn’t so much so I’m still trial and error with it! But I LOVE that you can just pop it in the oven 🙂
The Cast Iron cooking is the “Real Deal”, I use mine for lot’s of things. The heat it can pick-up and distribute just makes everything better! I can’t wait to try this! I love pizza
I’m still testing with mine! Eric grew up with cast iron cooking and I didn’t so much so I’m still trial and error with it! But I LOVE that you can just pop it in the oven 🙂
What brand of gnocchi did you use?
I’ve used delallo from Walmart, a brand from Aldi (can’t remember the name right now) and trader joes!
What brand of gnocchi did you use?
I’ve used delallo from Walmart, a brand from Aldi (can’t remember the name right now) and trader joes!
Do you have to boil the gnocchi first?
nope! just lightly toast in the pan =)
Do you have to boil the gnocchi first?
nope! just lightly toast in the pan =)
this looks amazing! gahhhh!!! (running to Target for a cast iron skillet)
I hope you like it!!!! And found a cast iron!!
this looks amazing! gahhhh!!! (running to Target for a cast iron skillet)
I hope you like it!!!! And found a cast iron!!
Can’t wait to try this!!
Can’t wait to try this!!