An easy one-tray gnocchi bake for busy weeknights!
This Jammy Tomato and Pesto Gnocchi Bake recipe is the perfect “I cannot cook tonight but we still need to eat” dinner. I came up with it because we love gnocchi – it’s comforting without needing much cooking – and I wanted a way to toss everything into one pan and walk away. Weeknights are busy, and this one-pot bake is exactly that kind of family-friendly meal.
Add this to your meal plan and future-you will be grateful – low effort, high reward, minimal chopping and zero pot juggling. The tomatoes roast into a jammy sauce while the gnocchi cooks directly in it, so there’s no separate pasta boiling or draining. It’s also very flexible – throw in spinach, leftover roast veggies, or skip the burrata and it still works. The recipe is vegetarian, but I’ve added suggested additions for meat-lovers in the FAQ section.
What makes it special is how everything melds together. The pesto melts into creamy pockets, the sauce thickens around the gnocchi, and the top turns golden and bubbly like a baked pasta … without actually having to make a baked pasta. 😂
I serve this as is for the kids and add a can of lentils on the side for myself. Dinner’s done, leftovers are sorted for tomorrow, and I barely cooked. Comfort food for people who don’t have the energy for comfort food (me) 😂 Put it on the table, everyone eats, and you didn’t even feel like you broke a sweat.
Can I add chicken or another protein to this gnocchi bake?
Yes – and it works really well because the sauce is quite rich and tomato-based.
Chicken thigh (best option – stays juicy):
- Slice 400–500 g (14 oz–1 lb) boneless, skinless chicken thighs into 2–3 cm (¾–11/4 inch) pieces.
- Toss with 1 tablespoon olive oil + ½ teaspoon salt + ¼ teaspoon freshly cracked black pepper.
- Add to the baking dish or tray with the tomatoes at the very start of cooking – the chicken will roast and finish cooking when the gnocchi bakes. Add 5 minutes to the cooking time.
Chicken breast (leaner option – handle gently):
- Slice 400–500 g (14 oz–1 lb) boneless, skinless chicken breast into 2–3 cm (¾–11/4 inch) pieces.
- Toss with 1 tablespoon olive oil + ½ teaspoon salt + ¼ teaspoon freshly cracked black pepper.
- Add to the baking dish or tray when you add the gnocchi and pesto – not at the start with the tomatoes – so it doesn’t overcook.
- Bake for an additional 5–7 minutes, or until the chicken is just cooked through. Because breast is leaner than thigh, avoid overcooking it to keep it tender and juicy.
Other easy protein additions:
- Cooked shredded roast chicken or shredded pan-fried chicken breast – Stir through with the gnocchi.
- Crispy bacon or pancetta – Scatter over before baking.
- Italian sausages – Squeeze out of their casings and roast with the tomatoes.
- Canned lentils or chickpeas (drained) – Stir through with the gnocchi.
What should I serve with Jammy Tomato and Pesto Gnocchi Bake?
It’s a full meal on its own, but if you want to stretch it or lighten it, you could serve it with:
- Simple green salad with vinaigrette.
- Lemon-dressed rocket (arugula) salad or rocket and parmesan salad.
- Steamed broccolini (tenderstem broccoli), broccoli or green beans.
- Garlic bread.
- A drained can of lentils or chickpeas on the side (my go-to).
Because the dish is creamy and rich, something fresh or sharp balances it best.
What is burrata and do I need to use it?
Burrata is a soft Italian cheese with a mozzarella outer shell and a creamy centre. When you tear it and add it to the hot gnocchi, it melts into the sauce and makes it extra silky and rich. But it is a bit of a luxury purchase. The bake is still completely delicious without it – the mozzarella already gives you melt and stretch. Burrata just turns it into a “I’m pretending this is a restaurant” dinner. Use it when you feel like upgrading the night, skip it when you don’t.
Can I add vegetables?
Absolutely – this is a fridge-clearer meal. Add with the gnocchi:
- Fresh baby spinach
- Zucchini (courgette) slices
- Sliced mushroom
- Capsicum (bell pepper) strips (I love adding marinated capsicum strips from the jar)
- Leftover roasted vegetables
Avoid watery vegetables like raw pumpkin or potato (they won’t cook in time).
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Jammy Tomato and Pesto Gnocchi Bake
An easy one-pot meal, this Jammy Tomato and Pesto Gnocchi Bake recipe is the ultimate low-effort weeknight pasta dinner. The gnocchi cooks directly in the sauce, the pesto melts into creamy pockets, and the top turns golden and bubbly – no boiling pasta and barely any washing up. Family-friendly, flexible, and ready in around 30 minutes, it’s comfort food designed for busy nights when you still want a proper home-cooked meal.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Jammy Tomatoes
- 400 g (14 oz) grape (UK – baby plum) tomatoes
- 1 tsp dried oregano
- 1 tbsp freshly minced garlic
- ¼ cup (60 ml) extra-virgin olive oil
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked cracked pepper
- 1 tsp brown sugar
- 1 tbsp red wine vinegar
Gnocchi Sauce
- 500 g (1 lb) fresh gnocchi (see note 1)
- ¼ cup (60 g) basil pesto, store-bought or homemade, plus extra to serve (see note 2)
- ¾ cup (185 g) tomato passata
- ¼ cup (60 ml) thickened (whipping/heavy) cream
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- ½ cup (75 g) freshly grated mozzarella
- 2 tbsp panko breadcrumbs
- Olive oil spray
To serve
- Fresh basil leaves (optional)
- 150 g (51/2 oz) burrata (optional)
- Dried chilli (red pepper) flakes (optional)
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Bake the tomatoes – Place the tomatoes, oregano, garlic, olive oil, salt, pepper, brown sugar and red wine vinegar in a medium baking dish or tray. Place in the oven towards the top and roast for 14 minutes or until the tomatoes are bursting and starting to collapse.
- Reduce the oven temperature – Reduce the oven temperature to 200°C (400°F) (180°C/350°F fan-forced).
- Add the gnocchi and pesto – Add the gnocchi and pesto to the tomatoes. Stir to combine so that the gnocchi are coated in the juices.
- Add the remaining ingredients – Combine the passata, cream, salt and pepper and pour it in and around the gnocchi and tomatoes, allowing some of the gnocchi and tomatoes to peek through.
- Add the topping and bake – Sprinkle the mozzarella over the top, followed by the panko breadcrumbs and a light spray of olive oil. Roast for 10–12 minutes, or until the cheese is golden and melted. For extra colour, you can also grill (broil) on high for 1–2 minutes in the final stages of cooking.
- Serve – Serve immediately with a drizzle of extra pesto, and fresh basil leaves, burrata and dried chilli flakes, if using.
Notes
Note 1 – Gnocchi Must be fresh gnocchi, available in the refrigerated section of the supermarket.
Note 2 – Pesto For the vibrant green colour you see in the photos, I used homemade pesto. Fresh basil pesto has a much brighter flavour and colour. Store-bought pesto will still work perfectly and taste delicious, but it tends to be darker and more muted in colour due to processing and preservation. If you want that “wow” green finish, homemade is worth it.
Make Ahead
See leftovers below.
Leftovers
Store in an airtight container in the fridge for up to 2 days. Not suitable to freeze.
Recipe source
Thank you Kim Coverdale for your help developing this recipe.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: 20 Minutes or Less, Family Favourites, One-pot, vegetarian
- Method: Oven-baked
- Cuisine: Italian-inspired, Modern Australian weeknight
