Creamy Pesto Gnocchi Bake


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  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m

After receiving a bag of fresh gnocchi in a hamper gift I wanted to try something new. For a quick evening meal, packed with flavour and using basic ingredients, this was a real win. Plonk a loaf of crusty bread on the side to mop up the extra sauce and this is guaranteed to be a family favourite for years to come.

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  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried Italian herb mix
  • 450g uncooked potato gnocchi
  • 3 cups fresh baby spinach
  • 1 tablespoon apple cider vinegar
  • 1 1/3 cup vegetable stock or water
  • 3/4 cup cooking cream or coconut milk
  • 1/3 cup basil pesto
  • 1 cup grated cheddar cheese
  • Lemon wedges, to serve
  • Crusty bread, to serve


Step 1

Preheat the oven to 200°C (180°C fan forced). Heat the oil in a large, oven proof frying pan. Add the onion and sauté, for 5 minutes to until soft. Add the garlic and herbs and cook for a further 2 minutes. -

Step 2

Add the gnocchi and spinach and cook for 1 minute or until the spinach is slightly wilted. Add the apple cider vinegar, 1 1/3 cups vegetable stock or water and bring to the boil. -

Step 3

Add the cream or coconut milk and basil pesto, stir to combine. Allow to simmer for 5 minutes. -

Step 4

Sprinkle with the cheese and place int he preheated oven for 15 minutes or until the cheese is golden brown and the sauce has thickened. Serve with lemon wedges and crusty bread. -

Feature image: Photo by Shakti Rajpurohit on Unsplash
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