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4.91 from 11 votes

Jammy Tomato and Pesto Gnocchi Bake

Author: Nicole
Servings: 4
Calories: 666kcal
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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

Ingredients

Jammy Tomatoes

  • 400 g baby roma (plum) tomatoes
  • 1 tsp dried oregano
  • 1 tbsp freshly minced garlic
  • 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 fresh gnocchi (see note 1)
  • 60 g basil pesto, store-bought or homemade, plus extra to serve (see note 2)
  • 185 g tomato passata
  • 60 ml thickened (whipping/heavy) cream
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
  • 75 g freshly grated mozzarella
  • 2 tbsp panko breadcrumbs
  • Olive oil spray

To serve 

  • Fresh basil leaves (optional)
  • 150 g burrata (optional)
  • Dried chilli (red pepper) flakes (optional)

Instructions

  • Preheat – 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.
Nutrition Facts
Jammy Tomato and Pesto Gnocchi Bake
Amount per Serving
Calories
666
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
15
g
94
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
60
mg
20
%
Sodium
 
1345
mg
58
%
Potassium
 
506
mg
14
%
Carbohydrates
 
62
g
21
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Protein
 
19
g
38
%
Vitamin A
 
1993
IU
40
%
Vitamin C
 
20
mg
24
%
Calcium
 
399
mg
40
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

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