In this tantalising recipe, we take the classic and beloved red pesto to new heights by infusing it with rich flavours and a gratifying oven-baked twist. The result? A mouthwatering dish that will surely become a staple in your culinary repertoire. Whether you're a seasoned chef or an aspiring home cook, this baked red pesto creation will amaze your taste buds and impress your guests. So, let's dive into the tantalising blend of sun-dried tomatoes, roasted garlic, aromatic basil, and nutty Parmesan, all baked to perfection and ready to be savoured. Get ready to elevate your pasta nights or serve as a delectable dip for your crusty bread. Let's go on a culinary adventure and savour the magic of baked red pesto!
Red Pesto Gnocchi Bake
Servings: 4
Time: 1hr
Diet: Veg
Pasta bake with an Italian twist
This comforting red pesto gnocchi bake recipe is a great Italian twist on a cheesy pasta bake. It makes a simple and satisfying dinner for any vegetarians, kids, or fussy eaters at home.
Packed with goodness from spinach (such as iron and vitamin A) and peppers (such as vitamin C), this one-pot dish is a winner for a mid-week meal and can be adapted easily with your favourite veg. We’ve made ours with spinach, red peppers, peas, and mushrooms, but feel free to mix the ingredients up with anything you like – maybe green beans, courgette or even roasted aubergine.
To round the dish off, the soft crunch of the panko breadcrumbs adds texture against the soft gnocchi and stringy mozzarella, and its golden colour when baked makes an incredibly appetising supper. Bellissimo!
What is Gnocchi?
Many countries have their own type of dumplings, and gnocchi (pronounced with a silent ‘g’) is Italy’s take on this versatile ingredient. They vary between Italian regions and households, but they are traditionally made from flour and mashed potatoes. They are rolled, cut into bite-size pieces, and ridged on one side, then cooked in water into light and fluffy pillows. Gnocchi cooks in a only a few minutes – they will float to the top when they’re ready.
One reason why gnocchi is so popular in Italy and differs across its regions is because it’s such a flexible ingredient to work with. There is no particular shape or size that they need to be, they’re easy to adapt in many recipes, and they cook in minutes. Gnocchi can be combined with various vegetables, sauces, cheeses and toppings that make the combinations endless.
Other types of gnocchi involve semolina flour (made from durum wheat), milk and cheese, which you’ll typically find in the nation’s capital, or “strozzapreti”, which is Florence’s take on gnocchi using a classic flavour of spinach and ricotta cheese.
Fun fact: Gnocchi comes in different sizes. The smallest is called “gnocchetti”, commonly known as mini gnocchi.
Storing gnocchi
Any leftovers can be stored in an airtight container in the fridge for up to 2 days, so it’s a great recipe to cook ahead for a couple of days. Simply reheat in portions for a speedy lunch!
Red Pesto Gnocchi Bake Recipe
Ingredients
100g baby leaf spinach
500g shop-bought Gnocchi (or make your own)
100g frozen peas
145g Red Pesto or use shop bought Red Pesto
65g sun-dried tomatoes, roughly chopped
100g brown button mushrooms, sliced
1 red pepper, chopped
125g mozzarella, torn into small chunks
35g panko breadcrumbs
150ml water
1 tbsp Extra Virgin Olive Oil, plus extra to drizzle the crust
A few fresh basil leaves to garnish
Cooking method
1. Preheat the oven to 200°C/gas 6 and boil the kettle. Place the spinach in a large mixing bowl and cover with boiling water to wilt. Once wilted, drain the spinach through a colander, return to the bowl and set aside.
2. Meanwhile, add the olive oil to a frying pan on a medium heat. Add the mushrooms and red peppers (or other vegetables if using) and sweat for a few minutes until soft.
3. To the spinach, add the cooked vegetables, gnocchi, frozen peas, pesto, and water. Season and mix well to combine evenly.
Quick tip: you can do the prep beforehand to save time. Simply follow steps 1-3 in the morning and store the gnocchi mix in an air-tight container in the fridge until dinnertime.
4. Transfer the gnocchi mix to a baking dish and top with sun-dried tomatoes, mozzarella and breadcrumbs, and drizzle with a little bit of olive oil.
Quick tip: You could use grated mozzarella to make the prep process quicker and cleaner, and try to avoid substitutes like cheddar as it won’t have the same creamy consistency.
5. Place in the oven and bake for 45min until the crust on top is golden and the gnocchi bake is bubbling. Serve with a garnish of fresh basil leaves and a sweet crunchy salad if preferred.
Quick tip: While many well-known Italian meals are served with a side of bread, gnocchi is very filling, so bread might be a little heavy for this dish. You could opt for a fresh, sweet salad with a Balsamic vinegar dressing to complement the dish and freshen it up.
In Conclusion
And there you have it, a truly delightful and satisfying red pesto gnocchi bake! The perfect fusion of tender potato gnocchi, creamy mozzarella, and the bold, tangy flavours of red pesto all come together in this comforting dish. The aroma that fills your kitchen as it bakes is only surpassed by the mouth-watering taste that awaits you upon serving. This bake is a crowd-pleaser that effortlessly impresses both family and friends, making it an excellent choice for gatherings or a heart-warming meal at home. So, whether you're looking for a quick and easy weeknight dinner or a scrumptious dish to indulge in on special occasions, this red pesto gnocchi will surely become a firm favourite. Enjoy the incredible burst of flavours and the joy it brings to your table – happy cooking!