Get ready to fall in love with a weeknight dinner that delivers comfort, color, and bold flavor with minimal fuss! This One Pan Gnocchi Pesto Bake is an Italian-inspired favorite loaded with pillowy gnocchi, juicy cherry tomatoes, fresh spinach, luscious basil pesto, and a generous layer of gooey melted cheese. The best part? It all comes together in a single dish—no boiling, no juggling pots—just straightforward, soul-soothing goodness. Whether you’re looking to whip up a satisfying meal for family or impress friends with something effortless but impressive, this cozy bake is sure to become your go-to comfort food.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this One Pan Gnocchi Pesto Bake is in its simplicity. Each ingredient brings something special to the recipe, whether that’s creamy richness, vibrant freshness, or irresistible cheesy pull. Here’s what you’ll need—and why it really matters.
- Potato gnocchi (1 pound): These tender dumplings become perfectly soft and chewy as they bake in the pesto sauce—no pre-boiling needed!
- Olive oil (1 tablespoon): Adds a layer of richness and helps everything meld beautifully in the oven.
- Cherry tomatoes (2 cups, halved): They burst open as they bake, adding juicy sweetness and pops of color.
- Baby spinach (2 cups): Wilts down for extra greens and a fresh touch without overwhelming the bake.
- Basil pesto (1/2 cup): The heart and soul of this dish—use your favorite store-bought or homemade pesto for maximum flavor.
- Heavy cream (1/2 cup): Creates that gorgeous creamy sauce that soaks into the gnocchi and veggies.
- Shredded mozzarella cheese (1/2 cup): Delivers that stretchy, melty cheese layer everyone loves.
- Grated Parmesan cheese (1/4 cup): Adds a salty, nutty depth that rounds everything out.
- Salt (1/4 teaspoon): Enhances all the natural flavors in the bake.
- Black pepper (1/4 teaspoon): Gives the dish a subtle warmth and balances the creaminess.
- Red pepper flakes (1/4 teaspoon, optional): For a gentle hit of heat that cuts through the richness. Adjust to taste!
- Fresh basil (for garnish): Scattered on top just before serving for a fragrant and colorful flourish.
How to Make One Pan Gnocchi Pesto Bake
Step 1: Prep Your Pan
Start by preheating your oven to 400°F (200°C) and giving a large oven-safe skillet or baking dish a light coating of oil. This is the foundation for our One Pan Gnocchi Pesto Bake—ensuring nothing sticks and that gorgeous golden edges form as it bakes!
Step 2: Mix Everything Together
In the prepared skillet, toss in your uncooked gnocchi, olive oil, halved cherry tomatoes, baby spinach, pesto, heavy cream, salt, black pepper, and a sprinkle of red pepper flakes if you want a little zip. Use a big spoon (or clean hands!) to make sure every bit of gnocchi and veggie is coated in that creamy, herby sauce.
Step 3: Add the Cheese
Now for the magic touch: scatter mozzarella and Parmesan evenly over the top. This cheese duo adds a dreamy melt and a hint of sharpness, promising those golden, bubbly patches we all crave in a cozy gnocchi bake.
Step 4: Bake to Perfection
Slide the pan into the oven and bake uncovered for about 20 to 25 minutes. You’ll know your One Pan Gnocchi Pesto Bake is ready when the cheese is deeply melted, the gnocchi is plump and tender, and the whole kitchen smells like an Italian trattoria!
Step 5: Rest and Garnish
Once baked, take the skillet out and let it rest for five minutes—this helps everything set so you get luscious, saucy scoops. Finish with a generous scattering of fresh basil just before serving for a burst of color and aroma.
How to Serve One Pan Gnocchi Pesto Bake
Garnishes
Fresh basil leaves are an absolute must for topping each portion, and a little extra grated Parmesan never hurts. For extra flair, try lemon zest or toasted pine nuts for crunch—each adds a new layer of flavor that plays off the rich, herby notes in the One Pan Gnocchi Pesto Bake.
Side Dishes
As hearty as it is, this bake loves simple companions—a crisp green salad dressed with balsamic and olive oil or some roasted veggies on the side are perfect pairings. And let’s be honest: a loaf of crusty bread is practically required for mopping up every last bit of that luxurious sauce.
Creative Ways to Present
Serve your One Pan Gnocchi Pesto Bake straight from the skillet for rustic, family-style charm. Or, spoon it into individual ramekins for an elegant dinner party twist. Sprinkling microgreens or edible flowers on top can make it look restaurant-worthy with minimal effort.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, transfer any leftover One Pan Gnocchi Pesto Bake into an airtight container and refrigerate. It keeps well for up to three days, and flavors meld beautifully as it sits, making the leftovers even tastier!
Freezing
Yes, you can freeze this gnocchi bake! Portion into freezer-safe containers (make sure it’s cooled first), seal tightly, and freeze for up to two months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Warm leftovers in a 350°F oven, covered with foil to prevent drying, for about 15-20 minutes until bubbly. Or, microwave individual servings in bursts, stirring in between. Add a splash of cream or a sprinkle of water to keep things luscious.
FAQs
Can I use frozen gnocchi instead of shelf-stable?
Absolutely! Frozen gnocchi bakes up beautifully—just increase the baking time by five minutes if using straight from the freezer, and ensure everything is evenly tossed in the sauce.
Is it possible to make this dairy-free?
Yes, just swap in plant-based pesto, coconut cream or a dairy-free alternative for the cream, and use vegan cheeses. This way, your One Pan Gnocchi Pesto Bake still comes out creamy, cheesy, and totally satisfying.
Can I add extra vegetables or protein?
Definitely! Stir in cooked chicken, sausage, or white beans for protein, or bulk it up with chopped zucchini, mushrooms, or bell peppers—this recipe is as flexible as your imagination.
Will the gnocchi get mushy if I make it ahead?
If you prepare One Pan Gnocchi Pesto Bake ahead of time, the gnocchi may soften a bit as it absorbs the sauce, but it doesn’t get mushy if you reheat it gently—if anything, the flavors get even deeper!
What kind of pan works best for this recipe?
An oven-safe skillet or casserole dish works wonders for this bake. Cast iron gives crispy edges, while ceramic keeps the sauce bubbling—just make sure it’s large enough to hold everything without overflowing.
Final Thoughts
Don’t be surprised if this One Pan Gnocchi Pesto Bake becomes a regular in your dinner rotation! Each bite is a celebration of Italian flavors, vibrant veggies, and pillowy gnocchi comfort—minus the fuss. Give it a try, and let it work its magic in your kitchen!
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One Pan Gnocchi Pesto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This One Pan Gnocchi Pesto Bake is a delicious and easy vegetarian meal that combines pillowy gnocchi with a creamy basil pesto sauce, cherry tomatoes, and spinach, all baked to perfection with a cheesy golden crust.
Ingredients
Gnocchi Bake:
- 1 pound shelf-stable potato gnocchi
- 1 tablespoon olive oil
- 2 cups cherry tomatoes (halved)
- 2 cups baby spinach
Pesto Sauce:
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish:
- Fresh basil (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a large oven-safe skillet or baking dish.
- Combine ingredients: In the skillet, combine the uncooked gnocchi, olive oil, cherry tomatoes, spinach, pesto, heavy cream, salt, pepper, and red pepper flakes. Stir until everything is evenly coated.
- Add cheese and bake: Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Bake uncovered for 20–25 minutes, or until the gnocchi is tender, the cheese is melted, and the top is golden and bubbly.
- Rest and garnish: Remove from the oven and let rest for 5 minutes before garnishing with fresh basil and serving.
Notes
- No need to pre-boil the gnocchi—baking in the creamy pesto sauce softens it perfectly.
- You can add cooked chicken or sausage for extra protein.
- For a dairy-free version, use a plant-based pesto and substitute coconut cream or a dairy-free alternative for the heavy cream and cheese.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 570mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg
