Caprese Gnocchi Bake with Pesto Drizzle

• 16 oz potato gnocchi
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves, plus extra for garnish
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/3 cup pine nuts, toasted
• 1/2 cup olive oil
• salt
• pepper
• 1/4 cup vegetable broth

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions; drain and set aside.
3. 3 Layer gnocchi, cherry tomatoes, and mozzarella slices in a greased baking dish.
4. 4 In a food processor, blend basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper to make pesto.
5. 5 Drizzle pesto over the gnocchi layers.
6. 6 Pour broth over the top and season with salt and pepper.
7. 7 Cover with foil and bake for 25 minutes.
8. 8 Remove foil and bake an additional 5 minutes until bubbly and golden.
9. 9 Garnish with fresh basil before serving.

Equipment

• Baking dish
• Food processor

Variations

• Add cooked chicken or shrimp for a protein boost.
• Substitute arugula pesto for a peppery twist.

Substitutions

• Use walnuts if pine nuts are unavailable.
• Substitute fresh mozzarella with low-moisture part-skim mozzarella for a lighter option.

Pairings

• Italian white wine
• Sparkling water with lemon

Nutrition

Tips

• Toast your pine nuts until golden for extra flavor.
• For a richer pesto, add a squeeze of lemon juice.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat covered in foil at 350°F for 20-25 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a crusty baguette on the side.

FAQ