3-Ingredient Pesto Gnocchi Bake
This 3-ingredient pesto gnocchi bake is the dinner to make when you have a package of gnocchi in the pantry and a pint of cherry tomatoes to use up. The gnocchi get golden in spots, the tomatoes burst, and a spoonful of pesto tossed in at the end coats everything in a glossy basil sauce.
You can toss everything together right on the sheet pan and skip boiling the gnocchi. It makes a quick dinner for three or an easy side for four alongside chicken or fish.
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What You’ll Need
- 1 package (16 oz or about 450 g) shelf-stable potato gnocchi. Look in the pasta aisle. Break up any clumps with your fingers before the gnocchi go on the pan.
- 1 pint (about 2 cups) cherry tomatoes. Keep most of them whole. They’ll burst in the oven and give the pesto something to cling to.
- ½ cup basil pesto, divided. Stir the jar first so you get both the basil and the oil. If your pesto is especially salty, add the last spoonful to taste.
A 13-by-18-inch rimmed sheet pan gives the gnocchi room to brown and catches the tomato juices. A wide silicone spatula makes it easy to flip them and loosen the bits that stick. A small liquid measuring cup is handy for measuring the pesto before you start.
How to Make Pesto Gnocchi on a Sheet Pan
Coat the gnocchi and tomatoes with just enough pesto to lightly gloss them before roasting. Once the tomatoes soften, crush a few with the back of your spatula and stir in the remaining pesto. The warm tomato juices loosen the sauce so it coats the gnocchi without needing a splash of pasta water.
Check the bottom of a gnocchi near the edge of the pan before taking the bake out. If it’s still pale and the center feels firm, give the pan a few more minutes. For a double batch, divide everything between two pans so each batch has room to brown.
What to Serve With Pesto Gnocchi
Serve it in shallow bowls with a lemony arugula salad. For a bigger meal, add rotisserie chicken or grilled sausages on the side. If you have fresh mozzarella to use up, tear it over the hot gnocchi just before serving so it softens in the tomato juices.
Make Ahead and Reheat
For a head start, wash and dry the tomatoes and measure the pesto ahead of dinner. Refrigerate them separately until you’re ready to roast. Keep leftovers in an airtight glass container. Reheat a portion in a skillet over medium heat, stirring until hot throughout. A small splash of water helps loosen the pesto if it thickened in the fridge.
Frequently Asked Questions
Do I need to boil the gnocchi first?
Shelf-stable potato gnocchi go straight from the package onto the pan. The timing below is written for that kind. Fresh and frozen gnocchi can cook differently.
Can I use grape tomatoes?
Yes. Swap in the same amount of grape tomatoes. If a few are still intact after roasting, press them gently with a spatula before tossing in the pesto.
Can I make it vegetarian?
Yes. Choose a pesto labeled vegetarian and check the gnocchi package. Some basil pestos contain cheeses made with animal rennet.
3-Ingredient Pesto Gnocchi Bake Recipe
Prep time 5 minutes
Cook time 22–27 minutes
Total time 27–32 minutes
Yield 3 main-dish servings or 4 side servings
Ingredients
- 1 package (16 oz or about 450 g) shelf-stable potato gnocchi
- 1 pint (about 2 cups) cherry tomatoes
- ½ cup prepared basil pesto, divided
Instructions
- Heat the oven to 425°F (220°C). Pat the tomatoes dry and pull out a large rimmed metal sheet pan.
- Toss the gnocchi and tomatoes on the pan with 2 tablespoons of pesto. Spread everything out in one layer so the gnocchi have room to brown.
- Roast for 22 to 27 minutes, stirring once halfway through. The gnocchi should have golden spots and feel tender when you cut one open. The tomatoes should look wrinkled, with some split open.
- Gently press a few soft tomatoes with a spatula to release their juices. Add the remaining 6 tablespoons of pesto and toss everything right on the warm pan. Serve while the gnocchi are hot.
