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
Scale
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
