Green Goddess Gnocchi Bake

Green Goddess Gnocchi Bake

This Green Goddess Gnocchi Bake deserves to be shared with the special people in your life! It’s such an easy, delicious, and satisfying dish to settle that craving for gnocchi, you maybe didn’t even know you had…

I love the fact that this dish is even simpler thanks to the store-bought gnocchi and basil pesto because we aren’t always in the mood to be busy in the kitchen when we could already be seated with a glass of wine and a serving of this Green Goddess Gnocchi Bake, right?

See below recipe video for visual directions.

Green Goddess Gnocchi Bake

  • Servings: 2-4
  • Difficulty: Easy
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Ingredients

  • 500g gnocchi, store-bought
  • 2 tbsp olive oil
  • 1 medium red onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 small red chili, finely chopped
  • 6 medium baby marrows, sliced
  • 130g basil pesto
  • 1/2 cup heavy cream or coconut milk/cream
  • Salt to taste
  • 100g mozzarella, shredded
  • Garnish with parsley, chopped

Directions

  1. Preheat oven to 180˚C.
  2. 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.
  3. Add olive and red onion to a medium saucepan and saute on medium-high heat for 2mins or until the onions have become translucent.
  4. 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.
  5. Add the basil pesto, once the baby marrow has browned, as well as the cream/coconut milk/cream, and mix well. Salt to taste.
  6. Add the cooked gnocchi and 2/3 cup of warm gnocchi water to the sauce and mix well.
  7. Transfer the mixture to an oven-proof dish and top with shredded mozzarella and chopped parsley. Bake for 15mins at 180˚C.
  8. Remove from the oven once it’s bubbling. Then just serve and devour!