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Pesto and tomato gnocchi bake

Serves   4-6
Prep time: 15 mins
Cooking time: 30 mins

In search of Italian-inspired comfort food without needing to leave the house? This vegetarian pesto and tomato gnocchi is moreish and suitable for the entire family; even better served as leftovers the next day! 

PESTO & TOMATO GNOCCHI BAKE

Ingredients

Method

Ingredients

  • Olive oil 
  • 1 brown onion, finely diced 
  • 3 garlic cloves, minced
  • 2 tsp dried oregano 
  • 1 courgette, grated 
  • ¼ cup tomato paste 
  • 680g bottle tomato passata
  • 500g store bought packaged gnocchi 
  • 1 fresh ball or ⅔ cup grated mozzarella 
  • 100g basil pesto
  • Handful fresh of basil leaves
 

Method

  1. Preheat your oven to 200 degrees celsius fan bake. In a heavy based frying pan, bring a generous drizzle of olive oil to a medium heat. Once hot, saute the onion and garlic for a couple of minutes or until the onion begins to turn translucent. 
  2. Once the onion and garlic has softened, add the oregano and cook while stirring for a minute before adding the grated courgette. Stir to combine, then stir in the tomato paste and passata. 
  3. Season with salt and pepper, then reduce to a medium to low heat and leave to simmer for 10 minutes while preparing the gnocchi; stirring occasionally.  
  4. Cook the gnocchi in salted boiling water as per pack instruction. Drain well, then gently fold through the tomato sauce. Once combined, transfer the gnocchi and sauce if needed to a baking dish if your pan isn’t ovenproof. 
  5. Tear or sprinkle the mozzarella over the top, then dollop the pesto over the surface of the gnocchi. Place into the oven, and bake for 10-15 minutes or until the cheese has melted. 
  6. Allow the gnocchi to cool for five minutes once baked, then garnish with fresh basil leaves and serve while hot.