If you’re craving a cozy, flavorful, and downright irresistible meal that comes together in no time, the One Pan Gnocchi Pesto Bake Recipe is going to be your new go-to! With pillowy gnocchi, vibrant veggies, and creamy, herby pesto all nestled under a golden blanket of melted mozzarella and Parmesan, this dish is a celebration of simple ingredients working in perfect harmony. It’s a perfect weeknight dinner that feels special and comforting without any fuss or mess—just pure, satisfying deliciousness.
Ingredients You’ll Need
Trust me, the magic here lies in the simplicity and quality of each component. Every ingredient plays a starring role by adding color, texture, or richness, making this One Pan Gnocchi Pesto Bake Recipe delightfully balanced and easy to prep.
- 1 pound shelf-stable or refrigerated gnocchi: The fluffy potato dumplings soak up the sauce beautifully, giving the dish its characteristic comforting texture.
- 1 cup cherry tomatoes, halved: These burst with juicy sweetness and add a lovely pop of color.
- 1 zucchini, sliced: Adds a subtle crunch and fresh earthiness.
- 1 red bell pepper, chopped: Brings vibrant color and a naturally sweet flavor.
- 2 tablespoons olive oil: Helps everything roast to perfection and enhances flavor without overpowering.
- 1/2 teaspoon salt: Just enough to make all the flavors sing without being salty.
- 1/4 teaspoon black pepper: Adds a gentle bite and warmth.
- 1 cup basil pesto: This green sauce is the true star, providing fresh, herbaceous notes that tie the dish together beautifully.
- 1/2 cup heavy cream or whole milk: Gives the pesto sauce a luscious, creamy texture that coats the gnocchi perfectly.
- 1/2 cup shredded mozzarella cheese: Melted mozzarella creates that gooey, irresistible layer on top.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty depth to the cheesy topping.
- Fresh basil for garnish (optional): A final flourish of freshness and color.
How to Make One Pan Gnocchi Pesto Bake Recipe
Step 1: Prep and Toss the Ingredients
Start by preheating your oven to 400°F (200°C). In a large oven-safe skillet or baking dish, toss together the gnocchi, cherry tomatoes, zucchini slices, and chopped red bell pepper. Drizzle with olive oil, then sprinkle salt and pepper over the top. Give everything a gentle toss so the gnocchi and vegetables are evenly coated, setting the stage for a beautifully roasted finish.
Step 2: Create the Creamy Pesto Sauce
In a small bowl, whisk together the basil pesto with your choice of heavy cream or whole milk. This combination transforms the pesto into a silky sauce that clings to every bite, ensuring maximum flavor and moisture in the final dish.
Step 3: Combine and Layer
Pour your luscious pesto cream mixture over the gnocchi and vegetables, then give it a gentle stir to coat everything evenly without mashing the tender gnocchi. Evenly sprinkle shredded mozzarella and grated Parmesan cheese on top for that delectable, cheesy crust.
Step 4: Bake to Perfection
Pop your skillet or baking dish into the oven and bake for about 25 to 30 minutes. You’ll know it’s ready when the cheese is melted and bubbly, turning a beautiful golden hue, and the vegetables have softened just right. Once done, let it rest for 5 minutes—it helps everything to settle and makes serving easier.
How to Serve One Pan Gnocchi Pesto Bake Recipe
Garnishes
Finishing your One Pan Gnocchi Pesto Bake Recipe with fresh basil leaves adds a bright herbal note and an inviting touch of green. A sprinkle of extra Parmesan can also amp up the cheesy goodness if you’re feeling indulgent.
Side Dishes
This bake is a complete meal on its own but pairs beautifully with a crisp green salad tossed in a light vinaigrette to balance richness. Garlic bread or a crusty baguette adds that perfect crunch for mopping up every bit of the creamy pesto sauce.
Creative Ways to Present
Serve this pasta bake right in the skillet for an inviting, rustic presentation ideal for casual dinners. For a more elegant touch, portion it into individual ramekins before baking—perfect for entertaining and making your guests feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers of the One Pan Gnocchi Pesto Bake Recipe into an airtight container. Refrigerate for up to 3 days, and the flavors might even deepen as it rests—if anything is left by then!
Freezing
If you’d like to stash some away, this bake freezes nicely. Wrap portions securely in freezer-friendly containers or heavy-duty foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the cheese bubbles again—about 15 minutes. Alternatively, the microwave works for a quick fix, but the oven keeps the texture and cheese topping at its best.
FAQs
Can I use frozen gnocchi in this recipe?
Absolutely! Just make sure to thaw or adjust the baking time slightly, as frozen gnocchi might take a bit longer to cook through. The dish still turns out wonderfully tender and flavorful.
Is it possible to make this recipe vegan?
Yes! Substitute dairy cheese with your favorite vegan alternatives and swap heavy cream for coconut cream or a plant-based milk thickened with a little flour. Using a vegan pesto will keep the dish deliciously plant-friendly.
Can I add protein to the One Pan Gnocchi Pesto Bake Recipe?
Definitely! Cooked chicken, Italian sausage, or even chickpeas are fantastic additions. Add them in when tossing the veggies and gnocchi to bulk up the meal.
What other vegetables can I use?
Feel free to switch up the veggies based on what you have—baby spinach, mushrooms, asparagus, or peas all complement the pesto bake exceptionally well.
How can I make the top extra crispy?
For a crunchy topping, sprinkle panko breadcrumbs mixed with a little olive oil or melted butter on the cheese before baking. This adds a delightful golden crust to your One Pan Gnocchi Pesto Bake Recipe.
Final Thoughts
This One Pan Gnocchi Pesto Bake Recipe truly hits the sweet spot of simple, comforting, and utterly delicious. Whether you’re making dinner for the family or just treating yourself, it promises loads of flavor with minimal effort. Give it a try and watch it quickly become a beloved staple in your kitchen—you’re in for a treat!
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One Pan Gnocchi Pesto Bake Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This One Pan Gnocchi Pesto Bake is a delicious, easy-to-make Italian-inspired main course featuring pillowy gnocchi baked with fresh vegetables, creamy pesto sauce, and melted cheeses. Perfect for a cozy weeknight dinner, this vegetarian dish blends vibrant cherry tomatoes, zucchini, and bell peppers with basil pesto and cheeses for a flavorful and satisfying meal all cooked in a single pan.
Ingredients
Gnocchi and Vegetables
- 1 pound shelf-stable or refrigerated gnocchi
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red bell pepper, chopped
Seasonings and Sauce
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup basil pesto
- 1/2 cup heavy cream or whole milk
Cheeses and Garnish
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the gnocchi and vegetables evenly.
- Combine Ingredients: In a large oven-safe skillet or baking dish, combine the gnocchi, halved cherry tomatoes, sliced zucchini, and chopped red bell pepper. Drizzle the mixture with olive oil and season with salt and pepper. Toss everything thoroughly so that the gnocchi and vegetables are evenly coated with the oil and seasonings.
- Prepare Pesto Sauce: In a small bowl, mix the basil pesto with heavy cream or whole milk. This will create a creamy pesto sauce that blends beautifully with the vegetables and gnocchi.
- Assemble Bake: Pour the creamy pesto mixture over the gnocchi and vegetables in the skillet. Gently stir to combine all ingredients, making sure the sauce is well-distributed. Then evenly sprinkle the shredded mozzarella and grated Parmesan cheese on top.
- Bake: Place the skillet or baking dish in the preheated oven and bake for 25–30 minutes until the cheese is melted, golden, and bubbly, and the vegetables are cooked through and tender.
- Rest and Garnish: Remove from the oven and let the dish rest for 5 minutes to allow it to set slightly. Garnish with fresh basil leaves if desired before serving.
Notes
- For a heartier version, add cooked chicken breast pieces or Italian sausage to the dish before baking.
- Use either store-bought or homemade basil pesto according to your preference.
- You can swap in any favorite vegetables like spinach, mushrooms, or broccoli for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
