Description
This One Pan Gnocchi Pesto Bake is the ultimate comfort food that’s easy to make and incredibly delicious. Gnocchi, cherry tomatoes, and basil pesto come together in a cheesy, gooey bake that’s perfect for a satisfying meal.
Ingredients
Gnocchi:
- Potato gnocchi – 500 grams
Pesto Mixture:
- Basil pesto – 1/2 cup
- Cherry tomatoes, halved – 1 cup
- Mozzarella cheese, shredded – 1 cup
- Parmesan cheese, grated – 1/4 cup
- Garlic, minced – 2 cloves
- Olive oil – 2 tablespoons
- Fresh basil leaves (for garnish)
- Salt and black pepper (to taste)
- Red pepper flakes (optional) – 1/4 teaspoon
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Sauté Garlic: Heat olive oil in a large oven-safe skillet. Sauté minced garlic until fragrant.
- Cook Gnocchi: Add gnocchi to the skillet and cook until lightly golden.
- Add Pesto: Stir in basil pesto and cherry tomatoes, ensuring the gnocchi is well coated.
- Season: Season with salt, black pepper, and red pepper flakes (if using).
- Add Cheese: Sprinkle mozzarella and Parmesan over the top.
- Bake: Transfer skillet to oven and bake for 15-20 minutes until cheese is melted and golden.
- Serve: Garnish with fresh basil leaves and serve warm.
Notes
- For a vegan option, use dairy-free cheese and plant-based pesto.
- Enhance with cooked chicken or sautéed vegetables like spinach or mushrooms.
- Fresh gnocchi is recommended for best results, but frozen works too.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-baked, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3 grams
- Sodium: 700 milligrams
- Fat: 22 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 52 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 40 milligrams
