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
Scale
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.
