Easy Stovetop Gnocchi Lasagna Recipe

Let me tell you, this Easy Stovetop Gnocchi Lasagna Recipe is one of those dinner miracles that feels indulgent but comes together so quickly. It’s like all the comfort of traditional lasagna with none of the fuss of layering sheets and baking forever. When you’re craving cozy Italian flavors but short on time, this recipe is exactly what you want to make.

I absolutely love how this turns out rich and cheesy, with tender potato gnocchi that soak up the saucy goodness. It’s a perfect weeknight meal that feels special enough for guests or a family gathering. You’ll find that the stovetop method keeps everything moist and saves you from heating up the oven—trust me, you’ll make this one again and again.

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Ingredients You’ll Need

These ingredients come together to create the perfect little layering effect without actually layering—gnocchi, ground beef, and melty cheese in a gorgeous tomato sauce. Each piece adds its own texture and flavor, making this stovetop recipe both simple and satisfying.

• Ground beef: Use lean for less grease but plenty of flavor; it forms the hearty base of the dish.
• Olive oil: Helps soften the onions and garlic without adding heaviness.
• Onion (chopped): Adds sweetness and depth; I prefer yellow or sweet onion for this.
• Garlic (minced): Fresh garlic is key for that punch, but garlic powder doubles up the flavor nicely.
• Onion and garlic powder: These boost the fresh aromatics and fill out the sauce’s flavor layer.
• Dried oregano and parsley: Classic Italian herbs that add earthiness and aroma.
• Salt and pepper: Balances all the savory ingredients perfectly.
• Marinara sauce: I love using a good-quality jarred sauce to keep things quick and tasty.
• Chicken broth: Thins the sauce slightly and adds a subtle background savoriness without overpowering.
• Mozzarella cheese: Melts beautifully to create that gooey, cheesy pull we all crave.
• Parmigiano Reggiano: Sprinkled on top for sharp, nutty flavor that finishes the dish.
• Potato gnocchi: Tender and pillowy, they soak up the sauce so well and save you from pasta prep.
• Optional fresh basil: If you have some on hand, it adds a bright, fresh pop right at the end.

Variations

I love to switch things up depending on what I have on hand or how hearty I want the meal to be. This Easy Stovetop Gnocchi Lasagna Recipe is pretty versatile, so feel free to make it your own!

• Vegetarian Variation: Replace ground beef with sautéed mushrooms or plant-based crumbles to keep the meaty texture without the meat. My sister tried this and was thrilled with how satisfying it was.
• Cheese Upgrade: Try adding some ricotta or provolone for an extra creamy middle layer if you want a more classic lasagna vibe.
• Spicy Kick: Throw in some crushed red pepper flakes or a pinch of cayenne when cooking the beef for a gentle heat that wakes up the dish.
• Herb Swap: Fresh rosemary or thyme can give a nice twist if you don’t have oregano and parsley. Just remember to use fresh sparingly as they’re stronger.

How to Make Easy Stovetop Gnocchi Lasagna Recipe

Step 1: Brown the Beef and Build Flavor

Start by heating a large sauté pan over medium-high heat. Add your ground beef and cook it until it’s nicely browned and no longer pink, breaking it up as you go. Once cooked, drain any excess grease—you don’t want your dish too oily. Then, add your olive oil, chopped onions, garlic, onion powder, garlic powder, oregano, parsley, salt, and pepper. Sauté everything together for about 3 to 5 minutes until the onions soften and aromas fill your kitchen. This is where the foundation of flavors really starts to come together, so don’t rush this step!

Step 2: Simmer the Sauce

Pour in the marinara sauce and chicken broth, stirring to combine everything well. Turn your heat down to low and cover the pan. Let it simmer gently for 20 minutes so the sauce thickens and flavors meld. If it’s looking too thick, you can add a splash more broth, but you want a hearty, saucy texture—not watery.

Step 3: Add Gnocchi and Cheese

Now the magic happens. Stir in the potato gnocchi, then cover again and simmer for another 10 minutes. The gnocchi cook right in the sauce and soak up all those delicious flavors. Finally, stir in the mozzarella cheese until it melts into the sauce. Sprinkle the Parmigiano Reggiano on top just before serving for that perfect cheesy finish. If you have fresh basil, toss in some leaves at the end for a fresh herbal note that really brightens the dish.

How to Serve Easy Stovetop Gnocchi Lasagna Recipe

Garnishes

I love topping this dish with a few fresh basil leaves or even a sprinkle of chopped parsley right before serving. It adds a fresh color pop and lifts all those rich, cheesy flavors. A drizzle of good-quality olive oil also never hurts to round things out.

Side Dishes

Since this recipe is rich and filling, I usually pair it with a light salad—think arugula with lemon vinaigrette or a simple mixed greens salad. Garlic bread or roasted veggies like asparagus or broccoli also complement the meal beautifully without competing for the spotlight.

Creative Ways to Present

For a fun twist, try serving this gnocchi lasagna in individual ramekins or small cast-iron skillets. It makes for a cozy, restaurant-style presentation perfect for date nights or dinner parties. You can even broil the top quickly to add a bubbly, golden crust if you want to jazz it up.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I recommend letting it cool completely before sealing to avoid sogginess. When reheating, stirring occasionally helps keep the cheese melty and sauce consistent.

Freezing

If you want to freeze, this recipe does freeze okay but I find the gnocchi’s texture changes slightly after thawing. If freezing, portion into meals and freeze quickly after cooking. Thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

The best way to reheat is on the stovetop over low heat with a splash of broth or water to prevent drying out. Microwave works in a pinch, but warm it slowly and stir to keep the gnocchi tender and the cheese gooey.

FAQs

Final Thoughts

I love how this Easy Stovetop Gnocchi Lasagna Recipe makes mealtime feel special without any of the hassle that traditional lasagna requires. It’s the perfect weeknight solution for busy days when you still want something cozy and satisfying. Give it a try—you’ll appreciate how cheesy, saucy, and delicious it is without the oven heat or stressing over layers. Trust me, once you make it, you’ll want to keep this recipe in your regular rotation!

Easy Stovetop Gnocchi Lasagna Recipe

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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Description

This Easy Stovetop Gnocchi Lasagna combines the comforting flavors of classic lasagna with the simplicity and quick cooking time of stovetop preparation. Ground beef is sautéed with aromatic spices and simmered in a rich marinara sauce, then layered with tender potato gnocchi and melted cheeses for a hearty, satisfying meal that comes together in just 40 minutes.

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Ingredients

Units USM Scale 1x2x3x

Meat and Aromatics

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced

Spices and Seasonings

• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp salt
• pepper to taste

Liquids and Sauces

• 28 oz marinara sauce
• 1/2 cup chicken broth

Cheeses

• 4 oz mozzarella, shredded or sliced
• 1/4 cup fresh Parmigiano Reggiano, grated

Other

• 24 oz potato gnocchi
• optional: fresh basil for garnish

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Instructions

1. Brown the Meat: In a large sauté pan, cook 1 lb of ground beef over medium heat until browned and no longer pink. Drain off any excess grease to keep the dish from getting too oily.
2. Sauté Aromatics and Seasonings: Add 1 tbsp olive oil, chopped onion, minced garlic, onion powder, garlic powder, dried oregano, dried parsley, salt, and pepper to the pan. Cook together for 3-5 minutes until the onions become translucent and the spices are fragrant.
3. Add Sauce and Broth: Pour in 28 oz marinara sauce and 1/2 cup chicken broth. Stir everything to combine well, ensuring the meat and aromatics are evenly distributed in the sauce.
4. Simmer: Reduce the heat to low, cover the pan, and allow the sauce to simmer gently for 20 minutes. This step helps deepen the flavors and cook the spices fully.
5. Cook the Gnocchi: Stir in 24 oz of potato gnocchi, then cover and simmer for an additional 10 minutes. The gnocchi will cook through and absorb some of the sauce.
6. Add Cheeses: Stir in 4 oz of shredded or sliced mozzarella cheese until melted into the mixture. Then, sprinkle 1/4 cup grated Parmigiano Reggiano on top for a savory finish.
7. Serve and Garnish: Serve hot, optionally garnished with fresh basil leaves to add a bright, herbal note.

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Notes

• Be sure to drain excess fat after browning the beef to prevent the dish from becoming greasy.
• If you prefer a vegetarian version, substitute ground beef with a plant-based alternative and use vegetable broth instead of chicken broth.
• Fresh basil adds great color and flavor as a garnish but is optional.
• Use fresh gnocchi if possible; frozen gnocchi can be used but may require slightly longer cooking time.
• Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your marinara sauce.

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Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 560 kcal
• Sugar: 8 g
• Sodium: 720 mg
• Fat: 27 g
• Saturated Fat: 11 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.3 g
• Carbohydrates: 44 g
• Fiber: 4 g
• Protein: 31 g
• Cholesterol: 90 mg