This creamy pesto gnocchi bake is the kind of cozy, cheesy one-pan dinner you'll want on repeat. No second pot of boiling water, and it's on the table in about 35 minutes!
If you've already fallen for my Creamy Chicken Gnocchi, think of this as its oven-baked cousin. And if pesto is your love language, my Caprese Pesto Pasta Bake belongs on your list, too.
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We love gnocchi in our home, and it makes quite a lot of appearances for dinner.
This pesto gnocchi bake is a bit different, though, because the gnocchi cooks right in the stock, so there's no draining, no separate pan and nothing to fish out of a colander.
It all happens in one skillet that goes straight into the oven, which is what I personally want to hear at the end of a busy day.
Why you'll love this creamy pesto gnocchi bake
- It's a meatless dinner by default, but you can bulk it up with chicken if you want it
to make it a higher-protein meal. - Light but still indulgent, with the half and half keeping it creamy without being too rich.
- You don't have to cook the gnocchi separately!
What you'll need
- Olive oil - just enough to soften the onion and garlic.
- Onion - finely diced so it melts right into the sauce.
- Garlic - because is it even dinner without it?
- Shelf-stable gnocchi - the vacuum-packed kind from the pasta aisle is perfect here.
- Chicken stock - low-sodium is best so you have better control over the saltiness of the dish.
- Pesto - shop-bought is great here, or use your own homemade pesto if you've got some.
- Half and half - lighter than heavy cream, but still gives me that glossy, creamy sauce.
- Sun-dried tomatoes - sliced, for little pops of tangy flavor.
- Spinach - it wilts down to almost nothing, so don't panic when you see the giant pile 🙂
- Parmesan - freshly grated is obviously best!
- Fresh mozzarella - shredded over the top for those golden, melty pockets.
Pro tip
Take the pan off the rolling boil before you stir in the pesto and half and half, then keep it at a gentle simmer from there to avoid splitting.
How to make creamy pesto gnocchi bake
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large oven-safe skillet over medium heat and soften the onion for about 5 minutes. Add the garlic, Italian seasoning and chili flakes and cook for another minute.
Pour in the stock and bring it to a gentle simmer, then add the gnocchi. Let it cook for 4 to 5 minutes, stirring occasionally, until the gnocchi is tender.
Lower the heat and stir in the pesto, half and half, sun-dried tomatoes and spinach. Let the spinach wilt and the sauce come together for a couple of minutes, then stir through the Parmesan and season to taste. Keep the heat gentle so the half and half stays smooth.
Scatter the mozzarella over the top and bake at 400°F (200°C) for 15 to 20 minutes, until bubbling and golden. For extra color, pop it under the broiler for the last 2 to 3 minutes.
Substitutions and variations
- Pesto: classic basil is my default, but red pesto works beautifully, and homemade is even better if you have time to make your own pesto.
- Gnocchi: shelf-stable is the easiest, but fresh or frozen gnocchi work too. Just adjust the simmer time so it's tender before it goes in the oven.
- Make it higher protein: stir in a cup or two of cooked shredded chicken before baking. Rotisserie or leftover roast chicken is perfect!
Recipe notes for the best baked pesto gnocchi
- Use a wide, oven-safe skillet if you can, so everything cooks evenly and goes straight into the oven without dirtying a baking dish.
- Don't over-simmer the gnocchi before baking. It keeps cooking in the oven, so pull it while it's still a touch firm, and it won't turn gummy.
- This is a complete dish on its own, but you can serve it with a crisp salad or some garlic bread if you like.
- If you love a cozy gnocchi bake, the sun-dried tomatoes here are a riff on my Creamy Tuscan Chicken Pasta sauce, and my Gnocchi and Broccoli Bake is the veg-packed one to make next.
Leftovers and storage
- Leftovers are lovely the next day for lunch, or reheated as a quick side alongside roast chicken or a crisp green salad.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently in a 350°F oven or in the microwave, adding a splash of stock or milk to loosen the sauce.
- Freeze for up to 2 months. Thaw overnight in the fridge before reheating, though the sauce may be a touch less smooth after freezing.
More recipes you'll love
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Creamy Pesto Gnocchi Bake
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 large garlic cloves, finely chopped
- 1 teaspoon Italian seasoning mix
- ½ teaspoon red chili flakes
- 2 cups (500 g) low-sodium chicken stock
- 1 pound (450 g) uncooked shelf-stable gnocchi
- 4 tablespoons pesto
- 1 cup (250 g) half and half
- ½ cup (55 g) sun-dried tomatoes, sliced
- 3 cups (90 g) spinach, roughly torn
- ⅓ cup (30 g) Parmesan cheese, grated
- Salt and freshly ground black pepper to taste
- ½ cup (60 g) fresh mozzarella, shredded
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for about 5 minutes until softened and translucent. Stir in the garlic, Italian seasoning and red chili flakes and cook for another minute until fragrant.1 tablespoon olive oil1 medium onion2 large garlic cloves1 teaspoon Italian seasoning mix½ teaspoon red chili flakes
- Pour in the chicken stock and bring to a gentle simmer. Add the gnocchi and stir well to combine.2 cups low-sodium chicken stock1 pound uncooked shelf-stable gnocchi
- Next, stir in the pesto, half and half, sun-dried tomatoes and spinach. Lower the heat and simmer for 2-3 minutes until the spinach is wilted.4 tablespoons pesto1 cup half and half½ cup sun-dried tomatoes3 cups spinach
- Stir through the Parmesan, then season to taste with salt and freshly ground black pepper. Keep the heat gentle so the half and half doesn't split.⅓ cup Parmesan cheeseSalt and freshly ground black pepper to taste
- Scatter the mozzarella evenly over the top. Bake for 15 to 20 minutes, until the cheese is melted, golden and bubbling. For extra color, broil for the last 2 to 3 minutes.½ cup fresh mozzarella
- Let it rest for a few minutes before serving.
Video
Notes
- To make it higher protein, stir in 1 to 2 cups of cooked shredded chicken (rotisserie or leftover roast chicken both work) along with the spinach in step 4, before baking.
- For the smoothest sauce, never let it come to a hard boil once the half and half is in.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Heather says
This looks so good! Do you think that if I double it, it will fit in a 12-inch cast iron pan? Or would it be easier to make some filling side dishes and serve bread to make it feed a family of 5 big eaters?
Also, I'm not a fan of sun-dried tomatoes (too tangy/sour). Would you sub in well-drained diced tomatoes or just skip tomatoes altogether?
Alice says
Hi Heather! I think it might fill a 12-inch cast iron pan when doubled but I can't be sure so it'd be safer to serve this with some filling dishes. Or maybe make it x 1.5? As for the sun-dried tomatoes, I'd skip them altogether if you're not a fan. I hope you and your family enjoy it!