Pesto Ground Beef Gnocchi Bake

• 1 pound ground beef
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 1 cup marinara sauce
• 1 (16-ounce) package gnocchi, cooked
• 1/2 cup pesto
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a skillet over medium heat. Add ground beef, breaking it into small pieces, and cook until browned.
3. 3 Stir in garlic, Italian seasoning, salt, and pepper. Cook for another minute.
4. 4 Add marinara sauce and simmer for 5 minutes.
5. 5 In a greased baking dish, layer half of the cooked gnocchi, followed by the beef mixture, pesto, and half of the mozzarella and Parmesan cheeses.
6. 6 Top with remaining gnocchi and sprinkle with the rest of the cheese and fresh basil.
7. 7 Bake for 25-30 minutes, or until bubbly and the cheese is golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Skillet
• Oven

Variations

• Add roasted cherry tomatoes for extra flavor.
• Sprinkle with toasted pine nuts before baking for a crunchy texture.

Substitutions

• Use zucchini noodles instead of gnocchi for a low-carb option.
• Substitute pesto with a creamy Alfredo sauce for a richer taste.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For a vegetarian version, substitute the ground beef with sautéed mushrooms or crumbled tofu.
• If making ahead, assemble the dish and refrigerate overnight before baking.

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 2 months. Thaw overnight in the fridge and bake covered with foil for 30 minutes, then remove foil and bake another 15 minutes.

Serving Suggestions

• Serve with a crisp Caesar salad for a complete meal.
• Pair with a glass of dry riesling.

FAQ