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Cheesy Gnocchi Casserole Recipe with WW Points Breakdown

This WW Cheesy Gnocchi Casserole is a satisfying baked gnocchi dish that comes in at just 5 WW points per serving.

Loaded with potato gnocchi, marinara, melted mozzarella, garlic, diced bell pepper, and onion, this recipe delivers comforting flavor with minimal effort. It’s naturally vegetarian, but you can easily add shredded chicken or browned ground turkey for extra protein.

One of the best things about this casserole is how quick and simple it is to make. It requires only a few ingredients and can be ready in under an hour. You don’t need to boil the gnocchi separately—the gnocchi simmers briefly in the sauce before baking. For side dish ideas, pair it with a crisp salad or roasted vegetables.

Potato gnocchi

Why You Should Try This Recipe

  • Great for weeknights. The total cooking time is short, so it’s perfect when you need a quick dinner.
  • Minimal prep. You only need to chop an onion, a bell pepper, and mince garlic.
  • Versatile. Serve it with a salad, roasted veggies, or add a protein like chicken if you prefer a non-vegetarian meal.

Recipe Overview

  • Serving Size: 413 g
  • Servings: 4
  • Cook Time: 35 minutes
  • WW Points: 5 WW points per serving (21 for the whole recipe)

Ingredients

  • 1 tbsp light butter substitute
  • 3/4 cup crushed tomatoes
  • 1 small onion, chopped
  • 1 medium bell pepper, chopped
  • 2 garlic cloves, minced
  • 24 oz fat-free marinara sauce
  • 16 oz potato gnocchi (not frozen)
  • 1 1/2 cups fat-free mozzarella, shredded
  • Parsley, fresh or dried, chopped (to taste)
  • Kosher salt, to taste
ingredients for making gnocchi casserole

Instructions

  1. Preheat the oven to 400°F (200°C). In a large sauté pan over medium heat, warm the light butter substitute and sauté the chopped bell pepper and onion until softened, about 5–7 minutes. Add the minced garlic and cook for about 1 minute until fragrant.
  2. Add the crushed tomatoes to deglaze the pan, scraping up any browned bits. If needed, add a splash of water to loosen the pan.
  3. Let the mixture cook another couple of minutes, then stir in the gnocchi, parsley, salt, and the marinara sauce.
  4. Cover and simmer for about 5 minutes so the gnocchi starts to cook in the sauce. Stir in about half of the shredded mozzarella just until it begins to melt—avoid overmixing. Transfer everything to an 8- or 9-inch baking dish and sprinkle the remaining cheese over the top.
  5. Bake for 15–20 minutes, until the cheese is melted, the gnocchi are tender, and the edges are bubbly. Let the casserole rest a few minutes before serving.
Gnocchi casserole before baking

Serve warm, garnished with extra parsley if desired.

Gnocchi casserole with marinara sauce

Variations and Substitutions

  • With ground meat: Brown ground beef or turkey before sautéing the vegetables. Drain excess fat, then return the meat to the pan and proceed with the recipe. You may want a little extra sauce.
  • With mushrooms: Add sliced mushrooms with the peppers and onions for extra texture and flavor.
  • Different cheeses: Swap mozzarella for shredded cheddar or another favorite. Use fat-free, reduced-fat, or regular cheese; note that full-fat cheeses brown more quickly than fat-free varieties.

Tips and Tricks

  • Keep the stovetop at medium heat to prevent the tomato sauce from sticking or burning.
  • If you want a browned top, broil the casserole for the last 1–2 minutes—watch closely to avoid burning.
  • To feed more people, double the ingredients and use a larger baking dish.
  • Taste the sauce before baking and adjust salt or seasonings as needed depending on the marinara you use.
5 from 2 votes

Weight Watchers Gnocchi Casserole

Servings: 4 people
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Potato gnocchi casserole
Gnocchi with marinara sauce, mozzarella cheese, and vegetables.

Ingredients

  • 1 tbsp Light butter substitute
  • 3/4 cup Crushed tomatoes
  • 1 small Onion, chopped
  • 1 medium Bell pepper, chopped
  • 2 Garlic cloves, minced
  • 24 oz Fat-free marinara sauce
  • 16 oz Potato gnocchi, not frozen
  • 1 1/2 cups Fat-free mozzarella cheese, shredded
  • Dried or fresh parsley, to taste, chopped
  • Kosher salt, to taste

Instructions

  • Preheat oven to 400°F (200°C). Sauté bell pepper and onion in the light butter substitute over medium heat until softened. Add garlic and cook 1 minute.
  • Add crushed tomatoes to deglaze the pan. Cook a couple minutes, then stir in the gnocchi, parsley, salt, and marinara sauce.
  • Cover and simmer about 5 minutes. Stir in half the cheese until it just begins to melt. Transfer to an 8–9 inch baking dish and top with remaining cheese.
  • Bake 15–20 minutes until cheese is melted and edges bubble. Let rest a few minutes before serving.

Notes

5 WW points per serving.

Nutrition

Serving: 413gCalories: 309kcalCarbohydrates: 58gProtein: 20gFat: 1.1gSodium: 774mgPotassium: 179mgFiber: 7gSugar: 9gCalcium: 487mgIron: 2mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Dinner, Main Course
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