This Green Goddess Gnocchi Bake is most definitely a quick baked pasta option. It’s such an easy, delicious, and satisfying dish that’s settles that, “I’m in the mood for pasta but healthy and cheese doesn’t count.” kind of craving.
I love the fact that this dish is even simpler thanks to the store-bought gnocchi and basil pesto which means most of the work has already been done for you. If you’re wondering about adding any additional veggies, then please go right ahead. Just adjust the sauce ratios so that the dish delivers enough to coat everything properly.




Green Goddess Gnocchi Bake
Such an easy and delicious recipe. Baked gnocchi with basil pesto and baby marrows that's topped with mozzarella.
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Servings: 2 4
Ingredients
- 500 g gnocchi store-bought
- 2 tbsp olive oil
- 1 medium red onion finely diced
- 2 garlic cloves finely chopped
- 1 small red chilies finely chopped
- 6 baby marrows/zucchini medium, sliced
- 130 g basil pesto
- ½ cup heavy cream or coconut milk/cream
- Salt to taste
- 100 g mozzarella shredded
- Garnish with parsley chopped
Instructions
- Preheat oven to 180˚C.
- Bring a medium pot of water to a rolling boil. Once the water is boiling, add in the gnocchi and allow to cook until all the gnocchi has floated to the top. *Tip: only add the gnocchi to the boiling water once you've reached Step #5 so that you're able to transfer the cooked gnocchi directly from the boiling water to the saucepan. Remember to also reserve 2/3 cup of gnocchi water for later on.
- Add olive and red onion to a medium saucepan and saute on medium-high heat for 2mins or until the onions have become translucent.
- Add garlic, chili, and baby marrow and saute for another 5mins until the baby marrows have started browning. You may add 1/3 cup of water to the baby marrows if it starts sticking to the base of the pan. Allow the water to evaporate before proceeding to the next step.
- Add the basil pesto, once the baby marrow has browned, as well as the cream/coconut milk/cream, and mix well. Salt to taste.
- Add the cooked gnocchi and 2/3 cup of warm gnocchi water to the sauce and mix well.
- Transfer the mixture to an oven-proof dish and top with shredded mozzarella and chopped parsley. Bake for 15mins at 180˚C.
- Remove from the oven once it's bubbling. Then just serve and devour!
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