In this enticing recipe, we elevate the classic red pesto to new culinary heights with 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. 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 embark on a culinary adventure and savour the magic of baked red pesto!
This comforting red pesto gnocchi bake recipe is a delightful Italian twist on a cheesy pasta bake. It makes a simple and satisfying dinner for any vegetarians, kids, or even the fussiest of eaters at home. Packed with nutrients from spinach, which provides iron and vitamin A, and peppers, rich in vitamin C, this one-pot dish is a winner for a mid-week meal. It can be easily adapted with your favourite vegetables. We’ve made ours with spinach, red peppers, peas, and mushrooms, but feel free to mix the ingredients up with anything you like – perhaps green beans, courgette, or even roasted aubergine.
To round off the dish, the soft crunch of panko breadcrumbs adds a delightful texture against the soft gnocchi and stringy mozzarella. The golden colour of the breadcrumbs when baked makes this an incredibly appetising supper.
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. Gnocchi varies between Italian regions and households but are traditionally made from flour and mashed potatoes. They are rolled, cut into bite-sized pieces, and ridged on one side, then cooked in water into light and fluffy pillows. Gnocchi cooks in just 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, making 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 two 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
Servings: 4
Time: 1 hour
Diet: Vegetarian
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
Preheat the Oven: Begin by preheating your oven to 200°C/gas 6. Boil the kettle in preparation for wilting the spinach.
Wilt the Spinach: Place the baby leaf spinach in a large mixing bowl and cover it with boiling water to wilt. Once the spinach has wilted, drain it through a colander, return it to the bowl, and set it aside.
Cook the Vegetables: Add a tablespoon of olive oil to a frying pan over medium heat. Add the sliced mushrooms and chopped red pepper (or any other vegetables you’re using) and cook until they are soft.
Combine Ingredients: To the wilted spinach, add the cooked vegetables, gnocchi, frozen peas, red pesto, and water. Season the mixture with salt and pepper and stir well to combine everything evenly. Quick Tip: You can prepare the gnocchi mixture in advance to save time. Follow steps 1-3 in the morning and store the mixture in an airtight container in the fridge until dinnertime.
Transfer to Baking Dish: Transfer the gnocchi mixture to a baking dish. Top with the roughly chopped sun-dried tomatoes, torn mozzarella chunks, and panko breadcrumbs. Drizzle a little extra virgin olive oil over the top. Quick Tip: Using grated mozzarella can make the preparation process quicker and cleaner. Try to avoid substitutes like cheddar, as it won’t provide the same creamy consistency.
Bake: Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden and the gnocchi bake is bubbling.
Serve: Garnish with fresh basil leaves before serving. For a lighter meal, consider pairing the bake with a sweet, crunchy salad dressed with balsamic vinegar. Quick Tip: While many well-known Italian meals are served with a side of bread, gnocchi is quite filling, so bread might be a little heavy for this dish. A fresh salad can balance the richness of the dish.
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!