One Pan Gnocchi Bake
Ready in 18 steps, approx 40 minutes
Makes approx 8 servings
Spoons Rating
Tips
You can use a cooking oil spray to coat your dish, or just pour a little bit of oil and use a paper towel to spread it around.
Making sure any gnocchi that are stuck together get separated in step 4 is helpful to ensure even cooking. But it will still be delicious if you don’t have the spoons to do so!
When it gets hot in the summer, we like to use the grill. You can put everything in an aluminum pan and put it on the grill for 25 minutes!
Ingredients
- 1 pint cherry tomatoes
- 1 small zucchini, chopped
- ½ yellow onion, chopped
- 16 ounces uncooked potato gnocchi
- Olive oil (2 tbsp)
- ½ cup basil pesto, plus 2 tablespoons (divided)
- ¼ cup freshly shaved parmesan cheese, optional
- Crushed red pepper flakes, optional
- Fresh basil leaves, optional
Kitchen Tools Needed: Knife or cutting tool, cutting board, 13"x9" baking dish, spatula.
Preparation
- Preheat the oven to 425°.
- Prepare your baking dish (9"x13”) by coating it with oil.
- Prepare the following vegetables:
- 1 small zucchini, cut into 1 inch slices
- ½ yellow onion, sliced into ½ inch slices
- 1 pint of cherry tomatoes, cut in half
- Remove your gnocchi from the package and separate any that are stuck together.
- Add the gnocchi and all of the veggies (tomatoes, zucchini, and onions) into your baking dish.
- Pour pesto and oil onto the gnocchi and vegetables:
- 2 tbsp of pesto
- 2 tbsp of olive oil
- Mix all of the ingredients together and make sure it’s evenly spread throughout the dish.
- Put the baking dish into the oven and set a timer for 20 minutes.
- Remove the pan from the oven.
- Add the remaining pesto and mix well:
- ½ cup of pesto
- Bake for another 5 minutes and enjoy!
- Optional: Add toppings of your choice:
- ¼ cup freshly shaved parmesan cheese
- Crushed red pepper flakes
- Fresh basil leaves
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