Baked Pesto Gnocchi with Cherry Tomatoes and Mozzarella
Golden baked gnocchi tossed in vibrant basil pesto with juicy cherry tomatoes and melted mozzarella for a comforting Italian-inspired dish. This italian-inspired pasta (vegetarian) ready in about 30 minutes blends pound store-bought potato gnocchi, basil pesto, cherry tomatoes, halved into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound store-bought potato gnocchi
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, torn into small pieces
- 2 tbsp olive oil
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. In a large mixing bowl, combine 1 pound store-bought potato gnocchi, 1/2 cup basil pesto, 1 cup halved cherry tomatoes, 8 oz torn fresh mozzarella, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat everything evenly.
- Step 2: Transfer the gnocchi mixture into a lightly oiled 9x13-inch baking dish, spreading out evenly. Sprinkle 1/4 cup grated Parmesan cheese over the top.
- Step 3: Bake uncovered for 18-20 minutes until the gnocchi edges are golden and the mozzarella is melted and bubbly.
- Step 4: Remove from oven and garnish with 1/4 cup fresh basil leaves before serving warm.
Frequently asked questions
How long does Baked Pesto Gnocchi with Cherry Tomatoes and Mozzarella take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Pesto Gnocchi with Cherry Tomatoes and Mozzarella?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Pesto Gnocchi with Cherry Tomatoes and Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Pesto Gnocchi with Cherry Tomatoes and Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Pesto Gnocchi with Cherry Tomatoes and Mozzarella vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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