whole and heavenly oven
- Tender gnocchi, zucchini, and cherry tomatoes - Flavorful pesto and lots of gooey cheese baked on top - Ready in less than an hour and uses basic pantry ingredients
- Olive oil - Shallot - Zucchini - Cherry tomatoes - Garlic
- Pesto - Mozzarella - Parmesan - Basil
In a large skillet over medium-high heat, cook zucchini and shallot in olive oil until tender. Add cherry tomatoes and garlic and cook 1 additional minute until fragrant.
Cook gnocchi according to package instructions and add to skillet with pesto. Fold until evenly combined.
Scrape gnocchi into a baking dish and top with fresh mozzarella slices and grated Parmesan.
Bake gnocchi at 400F 20-25 minutes until gnocchi is bubbly and cheese is lightly browned. Top with fresh basil and serve warm. Enjoy!