If you’re craving a comforting, flavorful dish that comes together quickly and with minimal fuss, the One Pan Gnocchi Pesto Bake Recipe is just what you need. This Italian-inspired delight features tender potato gnocchi enveloped in a creamy, herbaceous pesto sauce, dotted with juicy cherry tomatoes and fresh spinach, then baked until bubbly and golden. It’s a perfect weeknight dinner that feels indulgent but requires almost no cleanup, making it one of those treasured recipes you’ll want to keep close for busy evenings or anytime you want a cozy, satisfying meal.
Ingredients You’ll Need
The magic of this One Pan Gnocchi Pesto Bake Recipe lies in its simplicity and the harmony of vibrant ingredients. Each component plays a vital role—the gnocchi provides a soft, pillowy base, while the pesto and cream create a rich, flavorful sauce. Cherry tomatoes add freshness and brightness, and the cheeses bring a perfect golden crust that’s irresistible.
- 1 pound shelf-stable potato gnocchi: Using shelf-stable gnocchi means no pre-boiling and less hassle, plus it cooks perfectly in the sauce.
- 1 tablespoon olive oil: Adds a subtle richness and helps everything cook evenly without sticking.
- 2 cups cherry tomatoes, halved: Bursting with sweet juiciness, these brighten the dish beautifully.
- 2 cups baby spinach: Adds color, nutrients, and a mild earthiness that pairs wonderfully with pesto.
- 1/2 cup basil pesto (store-bought or homemade): The star flavor—herby, garlicky, and packed with basil goodness.
- 1/2 cup heavy cream: Makes the sauce decadently creamy, balancing pesto’s herbal notes.
- 1/2 cup shredded mozzarella cheese: Melts into gooey bliss that binds everything together.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty flavor and a wonderful golden crust when baked.
- 1/4 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/4 teaspoon black pepper: Provides a gentle spiciness to deepen flavor complexity.
- 1/4 teaspoon red pepper flakes (optional): For a little heat that brightens the overall profile.
- Fresh basil (for garnish): Adds freshness and a lovely pop of green at the end.
How to Make One Pan Gnocchi Pesto Bake Recipe
Step 1: Prepare Your Oven and Skillet
Start by preheating your oven to 400°F (200°C). Grease a large, oven-safe skillet or baking dish lightly—this prevents sticking and helps everything bake evenly. This step sets the foundation for your dish to come together effortlessly.
Step 2: Combine Ingredients in the Skillet
Now for the fun part: into your greased skillet, add the uncooked gnocchi, olive oil, halved cherry tomatoes, baby spinach, pesto, heavy cream, salt, black pepper, and the optional red pepper flakes. Stir gently until all ingredients are evenly coated in that luscious pesto cream. This mix promises depth of flavor and vibrant color in every bite.
Step 3: Add the Cheeses
Sprinkle shredded mozzarella and grated Parmesan evenly over the top of your skillet masterpiece. This cheesy layer will melt and brown beautifully in the oven, creating a delightful golden crust that makes the dish extra irresistible.
Step 4: Bake to Perfection
Place the skillet uncovered in the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the gnocchi is tender and cooked through, the cheese is bubbling, and the top has turned golden and slightly crispy. This baking step melds all the flavors together into a creamy, harmonious dish.
Step 5: Rest and Garnish
Once out of the oven, let your bake rest for about 5 minutes to set slightly. This makes serving easier and allows the flavors to settle. Finally, sprinkle fresh basil over the top to add a bright, aromatic finish that elevates the whole dish.
How to Serve One Pan Gnocchi Pesto Bake Recipe
Garnishes
Fresh basil leaves are an absolute must to garnish your One Pan Gnocchi Pesto Bake Recipe, adding vibrant color and a fresh, herbal aroma that perfectly complements the baked flavors. You might also consider a light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes for an added kick if you like a bit of heat.
Side Dishes
Because this gnocchi bake is so rich and filling, it pairs wonderfully with simple, fresh sides. A crisp green salad with a lemon vinaigrette or a plate of roasted vegetables will provide balance and brighten the meal. For something heartier, garlic bread or a rustic Italian loaf will soak up every last bit of that creamy pesto sauce beautifully.
Creative Ways to Present
For a dinner party or special occasion, try serving your One Pan Gnocchi Pesto Bake Recipe in individual ramekins or small cast iron skillets. This makes for a charming presentation and ensures everyone gets that irresistibly cheesy crust. Alternatively, top with toasted pine nuts or a sprinkle of freshly grated nutmeg to add intriguing flavor contrasts.
Make Ahead and Storage
Storing Leftovers
Leftovers from your One Pan Gnocchi Pesto Bake Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight making for an even tastier meal the next day. Just cover it tightly to keep the moisture locked in.
Freezing
If you want to make this ahead for busy weeks, freeze the uncooked assembled bake (without fresh basil garnish) in a freezer-safe dish for up to 1 month. When ready to enjoy, thaw overnight in the fridge and bake as directed, giving it a few extra minutes if needed to ensure it’s heated through.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15 minutes or until warmed through to maintain that crispy top and creamy texture. Avoid microwaving if possible as it can make the gnocchi rubbery and the cheese less appetizing.
FAQs
Do I need to boil the gnocchi before baking?
Nope! This One Pan Gnocchi Pesto Bake Recipe uses shelf-stable gnocchi that cooks perfectly in the oven, soaking up the creamy sauce as it bakes. There’s no need for pre-boiling, which saves time and cuts down on dishes.
Can I use fresh pesto for this bake?
Absolutely, fresh pesto works beautifully and will give your dish an even more vibrant flavor. Just use the same amount as the recipe calls for and enjoy that bright, fresh basil taste.
Is there a dairy-free version of this recipe?
You can swap out the heavy cream for full-fat coconut cream or another plant-based alternative, and use a dairy-free pesto and cheese substitute to make it entirely dairy-free without sacrificing flavor.
Can I add protein to this dish?
Definitely! Cooked chicken, Italian sausage, or even crispy bacon bits can be stirred in before baking to add heartiness and extra flavor. Just make sure any meat is cooked through before adding it to the bake.
What can I do if I want more veggies in this bake?
Feel free to add chopped bell peppers, mushrooms, or zucchini to the skillet before baking. Just cut them into small pieces so they cook evenly, and they’ll add great texture and nutrition.
Final Thoughts
There’s something so wonderfully comforting yet fresh about the One Pan Gnocchi Pesto Bake Recipe that keeps it on my regular rotation. It’s quick, uses simple ingredients, and delivers big on flavor and satisfaction with minimal effort and cleanup. I can’t wait for you to try this dish and make it your own—whether as a cozy weeknight meal or a special treat for friends and family!
Print
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 creamy, flavorful Italian-inspired main course that combines tender potato gnocchi with vibrant cherry tomatoes, fresh spinach, and a rich basil pesto cream sauce. Baked to bubbly perfection with gooey mozzarella and Parmesan cheese, this easy-to-make dish requires no pre-boiling, making it a convenient and satisfying weeknight meal.
Ingredients
Main Ingredients
- 1 pound shelf-stable potato gnocchi
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach
- 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)
- Fresh basil, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and lightly grease a large oven-safe skillet or baking dish to prevent sticking and make cleanup easier.
- Combine Ingredients: In the greased skillet, mix together the uncooked gnocchi, olive oil, halved cherry tomatoes, baby spinach, pesto, heavy cream, salt, black pepper, and red pepper flakes if using. Stir thoroughly until all ingredients are evenly coated with the pesto cream sauce.
- Add Cheese Topping: Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the gnocchi mixture to create a deliciously cheesy crust as it bakes.
- Bake: Place the skillet in the preheated oven and bake uncovered for 20 to 25 minutes, or until the gnocchi is tender, the cheese has melted, and the top is golden and bubbling.
- Rest and Garnish: Remove the skillet from the oven and let the dish rest for 5 minutes to allow the flavors to meld and the bake to set slightly. Garnish with fresh basil leaves before serving.
Notes
- No need to pre-boil the gnocchi as baking it in the creamy pesto sauce softens it perfectly.
- For additional protein, consider adding cooked chicken or sausage to the mixture before baking.
- To make this recipe dairy-free, substitute the basil pesto with a plant-based version and swap heavy cream and cheeses for coconut cream or other dairy-free alternatives.
