If you are searching for a soul-satisfying, fuss-free dinner that brings fresh, vibrant flavors to your table with minimal effort, this One Pan Gnocchi Pesto Bake Recipe is exactly what you need. Combining pillowy gnocchi, luscious basil pesto, and a medley of colorful vegetables, this dish bakes up into a creamy, cheesy wonder that feels both homey and elegant at the same time. It’s the perfect blend of hearty Italian comfort and fresh garden taste, all cooked in one pan for easy cleanup and maximum flavor fusion.
Ingredients You’ll Need
Each ingredient in this One Pan Gnocchi Pesto Bake Recipe plays an essential role—whether it’s adding creaminess, color, or that irresistible burst of herbaceous flavor. The list is straightforward but carefully curated to create a delicious harmony on your plate.
- 1 pound shelf-stable potato gnocchi: Soft, pillowy dumplings that soak up all the flavors beautifully.
- 1 tablespoon olive oil: Helps to lightly toast the gnocchi and veggies and adds a subtle fruity richness.
- 2 cups cherry tomatoes (halved): These bring juicy sweetness and vibrant color to the dish.
- 1 zucchini (sliced into half-moons): Adds a tender crunch and a fresh, mild earthiness.
- 1 bell pepper (chopped): Responsible for a sweet, crisp bite and lively color contrast.
- 2 cups baby spinach: Offers a delicate leafy softness and boosts the nutritive value.
- 1/2 cup basil pesto: The heart of this bake, infusing deep herbaceous notes and a garlicky tang.
- 1/4 cup heavy cream: Creates that irresistible creamy texture that ties everything together.
- 1 cup shredded mozzarella cheese: Melts beautifully, creating a gooey, cheesy topping.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty layer of flavor on top.
- Salt and black pepper to taste: Enhances all the flavors and balances the dish perfectly.
- Fresh basil for garnish (optional): Adds a fresh pop of green and aromatic lift to the finished dish.
How to Make One Pan Gnocchi Pesto Bake Recipe
Step 1: Prep and Oven-Start
Begin by preheating your oven to 400°F (200°C). In a large oven-safe skillet or baking dish, toss the gnocchi with olive oil, cherry tomatoes, zucchini, and bell pepper. Season everything with a pinch of salt and black pepper. Place it in the oven uncovered for 15 minutes, which lets the gnocchi start to toast and the vegetables soften just enough to bring out their natural sweetness.
Step 2: Mix in the Greens and Pesto Cream
Once the initial layer is baked, remove the skillet from the oven and stir in the baby spinach, basil pesto, and heavy cream. The heat from the pan will gently wilt the spinach while the pesto and cream combine to coat every bite with lush herb flavor and creamy richness—this step is where the magic really happens!
Step 3: Cheese It Up and Final Bake
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the dish. Slide the skillet back into the oven and bake for another 10–12 minutes, allowing the cheeses to melt and bubble into a golden, savory blanket. For a glorious golden crust, switch on your broiler for 2–3 minutes at the end—just keep an eye on it to avoid burning.
Step 4: Garnish and Serve
Let the bake cool slightly before serving, giving the cheese time to set just a bit. Finish with a scattering of fresh basil leaves if you have them on hand—this bonus touch adds fragrant brightness that brings the whole dish together.
How to Serve One Pan Gnocchi Pesto Bake Recipe
Garnishes
Fresh basil is the star garnish here—its peppery aroma complements the pesto perfectly. A light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes can add dimension, but this bake shines beautifully on its own too.
Side Dishes
This dish is substantial enough to be a main on its own, but if you want to round out the meal, a crisp green salad with a citrus vinaigrette or some crusty garlic bread are excellent companions. Roasted asparagus or a simple beet salad add lovely contrasting textures and flavors.
Creative Ways to Present
Serve this One Pan Gnocchi Pesto Bake Recipe family-style right out of the oven for a warm, communal vibe. For a more elegant touch, portion it into individual ramekins or small cast-iron skillets for plating guests at a dinner party, adding fresh basil right before serving.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be transferred to an airtight container and refrigerated for 3 to 4 days. The flavors actually meld even more overnight, so the next-day meal tastes fantastic as well.
Freezing
If you want to freeze this dish, let it cool completely, then pack it tightly in a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the melty cheese texture. Alternatively, microwave individual portions for 2 to 3 minutes, stirring halfway through for even heat distribution.
FAQs
Can I use fresh gnocchi instead of shelf-stable?
Absolutely! Fresh gnocchi works beautifully in this recipe but may require slight adjustments to baking time since it cooks faster. Keep an eye so it doesn’t overcook.
Is it possible to make this dish vegan?
Yes! Simply swap the dairy pesto and cheeses for vegan alternatives, and use a plant-based cream like coconut or cashew cream to keep that creamy texture.
Can I add protein to the One Pan Gnocchi Pesto Bake Recipe?
Definitely. Rotisserie chicken, cooked sausage, or even crispy chickpeas make great additions and add an extra layer of heartiness to the dish.
What vegetables can I substitute?
Feel free to swap out zucchini and bell pepper for whatever you have on hand—mushrooms, broccoli, or asparagus all pair well with pesto and gnocchi.
Do I have to bake it in a skillet?
No, a large oven-safe baking dish works perfectly as well. Just ensure it’s large enough for the gnocchi and vegetables to roast evenly.
Final Thoughts
This One Pan Gnocchi Pesto Bake Recipe has become a beloved go-to for adding that cozy, comforting vibe without requiring hours in the kitchen. Whether you’re feeding family or entertaining friends, it’s a vibrant, delicious choice that never fails to impress. Give it a try—you’ll be delighted at how effortless and satisfying a genuinely tasty Italian-inspired meal can be!
Print
One Pan Gnocchi Pesto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This One Pan Gnocchi Pesto Bake is a hearty and flavorful Italian-inspired main course that combines tender gnocchi with fresh vegetables, vibrant basil pesto, and creamy cheeses. Baked in a single skillet for easy cleanup, this dish is perfect for a comforting weeknight meal or casual dinner with friends and family.
Ingredients
Main Ingredients
- 1 pound shelf-stable potato gnocchi
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 1 zucchini, sliced into half-moons
- 1 bell pepper, chopped
- 2 cups baby spinach
- 1/2 cup basil pesto
- 1/4 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat and Prepare Ingredients: Preheat your oven to 400°F (200°C). In a large oven-safe skillet or baking dish, combine the gnocchi, olive oil, cherry tomatoes, zucchini, and bell pepper. Season everything with salt and black pepper to enhance the flavors.
- Initial Bake: Place the skillet or baking dish uncovered in the preheated oven and bake for 15 minutes. This step softens the vegetables and slightly cooks the gnocchi, starting the melding of flavors.
- Add Greens and Sauce: Remove the skillet from the oven. Stir in the baby spinach, basil pesto, and heavy cream until all ingredients are well coated in the creamy pesto mixture, ensuring an even distribution of flavor.
- Add Cheese and Final Bake: Sprinkle shredded mozzarella and grated Parmesan evenly over the top of the mixture. Return the skillet to the oven and bake for an additional 10 to 12 minutes, or until the cheese has melted and is bubbly.
- Optional Broil: For a golden and slightly crispy cheese topping, switch your oven to broil and cook for 2 to 3 more minutes. Keep a close eye to avoid burning.
- Serving: Let the bake cool slightly for a few minutes. Garnish with fresh basil leaves if desired before serving to add a fresh herbaceous note and beautiful presentation.
Notes
- You can easily swap out the cherry tomatoes, zucchini, and bell pepper for other seasonal or favorite vegetables you have on hand, such as mushrooms or asparagus.
- For a vegan version, use dairy-free pesto and substitute mozzarella and Parmesan with plant-based cheese alternatives.
- Add cooked rotisserie chicken or sausage to the skillet before baking to boost the protein content and make the dish more filling.
