L
et’s dive into a dish that effortlessly combines comfort, simplicity, and a pop of green goodness — the Green Goddess Gnocchi Bake. If you’re craving pasta but want something lighter and fresher, this recipe might just become your new favorite go-to. And yes, cheese absolutely counts when we talk cravings!
What truly makes this gnocchi recipe a winner is its simplicity. With store-bought gnocchi and vibrant basil pesto doing most of the work, there’s no need to roll dough or pound herbs when time is tight. The gnocchi are pillowy soft, the pesto bursts with fresh flavor, and baked together in a creamy sauce, every bite offers pure satisfaction.
The “green goddess” charm lies in its versatility. While the classic version highlights gnocchi and pesto, feel free to personalize it by adding veggies like tender broccoli florets, zucchini, or spinach stirred right into the sauce. This is a smart way to use up what’s in your fridge while sneaking in some extra greens. Just remember — if you boost the veggies, adjust your sauce to keep that luscious, creamy coating that makes the bake irresistibly bubbly and golden.
What I also love about this dish is how it strikes the perfect balance between indulgent and wholesome. The gnocchi bring warm, comforting carbs, while the pesto and greens add brightness that keeps the dish feeling light. Top it off with that crispy, cheesy crust — you know, the one with golden edges and melty perfection — and you have a weeknight dinner that feels restaurant-worthy without any fuss.
So, next time you want pasta but crave something a little healthier, this Green Goddess Gnocchi Bake is your answer. Easy, flavorful, and endlessly adaptable — it’s pasta night made just right.
is 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
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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