Baked Pesto Gnocchi with Cherry Tomatoes and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Bake uncovered for 18-20 minutes until the gnocchi edges are golden and the mozzarella is melted and bubbly.
  4. Step 4: Remove from oven and garnish with 1/4 cup fresh basil leaves before serving warm.

Equipment for this recipe

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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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