Get the Recipe: Tomato and Pesto Baked Gnocchi
Gnocchi with a blended cherry tomato and garlic sauce, fresh mozzarella and basil pesto, baked until golden and bubbly. A great meatless meal that's make-ahead and freezer-friendly!
Ingredients
For the cherry tomato sauce:
- 1 lb (454 g) cherry tomatoes
- 1/3 cup (100 g) passata, *see Note 1 below
- 1 clove garlic
- 2 Tablespoons olive oil
- handful fresh basil leaves, or 1 Tbsp dried basil leaves
- 1/2 teaspoon salt
- freshly ground pepper
For assembling the casserole:
- 1 lb (454 g) fresh, shelf-stable or frozen gnocchi, 1 lb
- 4 1/2 oz (125 g) ball mozzarella, drained weight, torn into large pieces
- 3/4 cup (100 g) Parmesan cheese, grated (3/4 cup)
- 4-5 Tablespoons basil pesto
Instructions
- Preheat the oven to 400F (regular bake setting - adjust as needed for convection or fan-assisted).
- Start a large pot of water to boil. When boiling, salt the water, then add the 1 lb fresh, shelf-stable or frozen gnocchi (1 lb). Stir while the water returns to a boil, then cook the gnocchi in the boiling water until it floats to the surface. Drain the gnocchi.
- While the gnocchi is cooking, add the 1 lb cherry tomatoes, 1/3 cup passata (*see Note 1 below), 1 clove garlic, 2 Tablespoons olive oil and a handful fresh basil leaves (or 1 Tbsp dried basil leaves) to a blender. Add the 1/2 teaspoon salt and some freshly ground pepper. Blend until smooth. Set aside.
- Add the drained, cooked gnocchi to a casserole dish (1 1/2-2 quart). Pour the cherry tomato sauce over the gnocchi and stir to combine. Add torn pieces of the 4 1/2 oz ball mozzarella (drained weight, torn into large pieces) over the top, sprinkle with 3/4 cup Parmesan cheese (grated (3/4 cup)), then add dollops of 4-5 Tablespoons basil pesto on top. Cover the casserole dish tightly with aluminum foil.
- Bake covered in the preheated oven for 15 minutes, then remove the foil and continue baking for 20-25 minutes, until golden and bubbly.
You can assemble the casserole to this point and refrigerate or freeze for later. The assembled casserole will keep for up to 3 days in the fridge or up to 3 months in the freezer. Defrost overnight in the fridge before baking.
Notes
Note 1: Passata is jarred, strained tomatoes, usually found in and around the canned tomatoes at the grocery store. You can substitute crushed tomatoes, tomato sauce or 2 Tablespoons of tomato paste mixed with 3 1/2 Tablespoons of water.
Be sure to read the notes above this Recipe Card for substitution suggestions, serving suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 486kcal, Carbohydrates: 49g, Protein: 19g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 25mg, Sodium: 866mg, Potassium: 359mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1110IU, Vitamin C: 28mg, Calcium: 400mg, Iron: 6mg
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