Holiday Gnocchi Stuffing
This Holiday Gnocchi Stuffing combines tender gnocchi, sautéed vegetables, herbs, and Parmesan for a simple and satisfying side dish perfect for holiday meals.
Every holiday season I like to mix a few classics with new ideas that surprise my family. This Holiday Gnocchi Stuffing does both. It has all the flavor and comfort of traditional stuffing, but the gnocchi adds a soft, rich texture that takes it up a level. It’s hearty, full of savory flavor, and makes any dinner table feel special.
I tried this version last Thanksgiving, and my family instantly loved it. My wife said it tasted like a warm hug, and everyone went back for seconds. The blend of golden gnocchi, caramelized onions, and herbs creates a balance that feels both homey and elegant.
Now this recipe has become part of our holiday rotation. It’s easy to prepare, pairs well with turkey or roast chicken, and can even be made ahead of time. Once you try it, you’ll never look at stuffing the same way again.
Questions You May Have About This Recipe
Can I use store-bought gnocchi?
Yes. Store-bought gnocchi works perfectly and saves time.
Can I make this vegetarian?
Use vegetable broth and a Parmesan-style cheese made with vegetarian rennet; check the gnocchi label as well.
Can I make this ahead of time?
Yes. Assemble the day before and refrigerate promptly, covered. Bake until the center reaches 165°F, allowing longer than the freshly assembled baking time.
What kind of pan should I use?
A 9-by-13-inch baking dish or a large oven-safe skillet works best.
Can I freeze it?
Yes. Transfer leftovers to shallow containers and refrigerate within two hours. Once chilled, wrap tightly and freeze for up to two months. Thaw in the refrigerator and reheat to 165°F.
What You Need to Make Holiday Gnocchi Stuffing
2 pounds potato gnocchi
3 tablespoons olive oil
1 large onion, diced
3 celery stalks, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth (or vegetable broth)
½ cup grated Parmesan cheese
¼ cup chopped parsley
How to Make Holiday Gnocchi Stuffing
Preheat oven to 375°F.
Cook the gnocchi according to package directions while sauteing the vegetables, then drain well.
In a large skillet, heat olive oil over medium heat. Add onion, celery, and mushrooms. Cook for about 5 minutes until softened.
Stir in garlic, sage, thyme, salt, and pepper. Cook for another minute.
Add the cooked gnocchi and toss to coat with the vegetables and herbs.
Pour in the chicken broth and mix well.
Transfer the mixture to a greased 9-by-13-inch baking dish.
Sprinkle Parmesan cheese evenly on top.
Bake for about 20 minutes, until golden on top and the center reaches 165°F. A refrigerated casserole will need longer; cover loosely with foil if the top browns before the center is hot.
Garnish with parsley before serving.
Tips
Brown the gnocchi in a skillet for a crispier texture before baking.
Add chopped cooked sausage for extra flavor.
Use fresh herbs if you have them for a more fragrant dish.
Make it a one-pan meal by baking it in the same skillet you sautéed the vegetables in.
Serve it alongside turkey, ham, or roasted vegetables for a complete meal.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was a hit at our Christmas dinner. The gnocchi gives it such a comforting twist.” Susan H.
⭐️⭐️⭐️⭐️ “Made this for Thanksgiving and it was gone before the turkey. Easy and delicious.” Carol D.
⭐️⭐️⭐️⭐️⭐️ “I added sausage and it turned out amazing. My guests asked for the recipe.” Linda R.
⭐️⭐️⭐️⭐️ “Love the flavor. I used fresh thyme and it smelled incredible.” Patty M.
⭐️⭐️⭐️⭐️⭐️ “A new holiday favorite. It reheats beautifully the next day.” Diane L.
Printable Recipe
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Holiday Gnocchi Stuffing
A warm, flavorful stuffing made with soft gnocchi, savory vegetables, herbs, and Parmesan cheese. A simple yet elegant twist on a classic holiday side.
Ingredients
- 2 pounds potato gnocchi
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 celery stalks, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth (or vegetable broth)
- ½ cup grated Parmesan cheese
- ¼ cup chopped parsley
Instructions
- Preheat oven to 375°F.
- Cook the gnocchi according to package directions while sauteing the vegetables, then drain well.
- In a large skillet, heat olive oil over medium heat. Add onion, celery, and mushrooms. Cook for about 5 minutes until softened.
- Stir in garlic, sage, thyme, salt, and pepper. Cook for another minute.
- Add the cooked gnocchi and toss to coat with the vegetables and herbs.
- Pour in the chicken broth and mix well.
- Transfer the mixture to a greased 9-by-13-inch baking dish.
- Sprinkle Parmesan cheese evenly on top.
- Bake for about 20 minutes, until golden on top and the center reaches 165°F. A refrigerated casserole will need longer; cover loosely with foil if the top browns before the center is hot.
- Garnish with parsley before serving.
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