Cheesy Baked Pesto Gnocchi and Zucchini
Baked with two kinds of cheese on top with lots of tender zucchini and cherry tomatoes, this cheesy baked pesto gnocchi uses basic pantry ingredients and is ready in under an hour!
Servings 4 servings
Calories 462kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, minced
- 1 medium zucchini, cut into 1/2-in cubes
- 1-1/2 cups cherry tomatoes, halved
- 2 medium cloves garlic, minced
- Salt and pepper to taste
- 1 lb gnocchi
- 1/2 cup jarred or homemade pesto
- 6 oz fresh mozzarella cheese, sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh minced basil
Instructions
- Preheat oven to 400F. Lightly grease a 9-inch round or square baking dish
- Heat olive oil in a large skillet over medium-high heat. Add shallot and zucchini to skillet and sauté 4-6 minutes until zucchini is crisp-tender.
- Add cherry tomatoes and garlic to skillet and cook 1 additional minute until fragrant. Remove from heat, season vegetables with salt and pepper to taste, and set aside for a moment.
- Cook gnocchi according to package instructions in salted boiling water until al dente. Drain gnocchi.
- Add gnocchi and pesto to vegetables in skillet and fold until evenly combined. Scrape gnocchi mixture into prepared baking dish and top with mozzarella slices and grated Parmesan.
- Bake gnocchi at 400F 20-25 minutes until cheese is melted and bubbly. Optionally, broil gnocchi 2-4 minutes until cheese is browned. Remove gnocchi from oven and top with fresh basil. Serve warm and enjoy!
Notes
Storing Instructions
Store gnocchi in refrigerator up to 6 days.
Nutrition
Serving: 10oz | Calories: 462kcal | Carbohydrates: 42.9g | Protein: 21.6g | Fat: 22.8g | Saturated Fat: 7.6g | Cholesterol: 33mg | Sodium: 1169mg | Potassium: 307mg | Fiber: 4.4g | Sugar: 2.7g | Calcium: 283mg | Iron: 2mg