Stuffing (or dressing as some call it) is probably one of my favorite holiday dishes. Give me some stuffing and some mashed potatoes and I’m all set! There are so many ways to make this yummy side, from using rye bread to using oats! But, in this Gnocchi Stuffing we’re combing the beloved (and pillowy) Italian pasta with traditional stuffing ingredients for a world of flavor in every bite.

The veggies in this stuffing are the usual suspects, onion and celery and we’re also adding in some mushrooms. I personally enjoy the flavor that these fungi bring to the dressing. They are earthy, yet they pair so well with the rosemary, thyme, and sage.

If you would rather this be a more substantial stuffing you can use a half pound of cooked sausage instead of the mushrooms.

Some chopped, fresh rosemary gives this stuffing a really special flavor.

After mixing the veggies and the cooked gnocchi we’re baking this in the oven before giving it a round under the broiler. You want for the gnocchi to develop some color and then you’re ready to dig in.

I recommend baking this separately instead of stuffing a turkey or chicken for better texture and for food safety reasons.

I have made this for holiday meals and even skeptics end up loving this fun take on traditional stuffing!