Baked Gnocchi with Pesto and Mozzarella
Soft potato gnocchi baked with pesto, sweet tomatoes and bubbling mozzarella until crisp at the edges.
Made with Basil pesto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.89 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 210°C (190°C fan). Put the gnocchi straight from the packet into a large baking dish with the tomatoes, courgette and olive oil. Season and toss.
- 2
Roast for 15 minutes, turning once, until the gnocchi are lightly golden and the tomatoes have burst.
15 min - 3
Dollop over your ready made basil pesto (see the base recipe) and stir to coat, adding 2 tbsp water if it looks dry.
- 4
Scatter over the torn mozzarella and parmesan. Return to the oven for 8 to 10 minutes until the cheese is bubbling and golden.
9 min - 5
Rest for 3 minutes, scatter with fresh basil and serve.
Tips
- There is no need to boil the gnocchi. Roasting from the packet gives crisp edges and a soft middle.
- Spread everything in a single layer in a wide dish. A deep dish steams the gnocchi instead of crisping it.
- Check the gnocchi label for egg if you cook egg free. Most shop gnocchi contains potato and flour only, but some brands add egg.
Storing and freezing
Keeps 2 days in the fridge in a covered dish. Reheat in a hot oven until steaming hot all the way through. Not ideal for freezing.
Questions
Can I use gluten free gnocchi?
Yes, swap it like for like. Gluten free gnocchi often needs a minute or two less in the oven, so check it after 12 minutes.
Can I add meat?
Yes. Brown 200 g sliced chorizo or cooked chicken pieces into the tray in the last 10 minutes of the first roast. Leave out the chorizo for a vegetarian version.
More made with basil pesto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.