Baked Gnocchi with Pesto
A delightful dish combining soft gnocchi enveloped in vibrant pesto and topped with gooey, golden cheese, offering a comforting and flavorful experience.
Ingredients
Main Ingredients
- 1 package Gnocchi (store-bought or homemade) If using store-bought, brands like Giovanni Rana are recommended.
- 1 cup Pesto Sauce Use fresh basil pesto, homemade is best when basil is in season.
- 1 cup Cherry Tomatoes, halved Freshness is key; they add a juicy burst contrary to the rich cheeses.
- 1 cup Mozzarella Cheese, shredded Opt for whole milk mozzarella for creaminess.
- 1/2 cup Parmesan Cheese, grated Use freshly grated for a bolder flavor.
- 2 tablespoons Olive Oil A good extra virgin olive oil will elevate the flavors.
- to taste Salt and Pepper Freshly cracked pepper brings a better taste.
- 1 tablespoon Fresh Basil for Garnish The finishing touch—don’t skip it!
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet, heat a drizzle of olive oil over medium heat.
- Add the gnocchi and cook according to package instructions until they are slightly golden, about 3-4 minutes.
- Stir in the pesto sauce and halved cherry tomatoes until well combined.
- Sprinkle shredded mozzarella cheese and grated Parmesan on top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and garnish with fresh basil before serving.
Notes
Ensure your cheeses are at room temperature for easy melting. Leftover baked gnocchi can be stored in an airtight container in the fridge for up to 3 days.