Pesto Ham Gnocchi Bake

• 16 oz package potato gnocchi
• 8 oz diced cooked ham
• 1 cup pesto sauce
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• Salt to taste
• Pepper to taste
• 2 tbsp fresh basil, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions until al dente; drain.
3. 3 In a large bowl, combine pesto sauce and heavy cream; mix well.
4. 4 Add cooked gnocchi, ham, 1 cup mozzarella, Parmesan, cherry tomatoes, and garlic to the pesto mixture; season with salt and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with remaining mozzarella.
7. 7 Bake for 25-30 minutes until bubbly and cheese is golden.
8. 8 Garnish with fresh basil before serving.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Substitute ham with cooked chicken for a different flavor.
• Add a sprinkle of red pepper flakes for a kick.

Substitutions

• Use store-bought pesto if short on time.
• Substitute heavy cream with half-and-half for a lighter option.

Pairings

• Italian white wine
• Sparkling water with lemon

Nutrition

Tips

• For a heartier dish, add spinach or sun-dried tomatoes.
• Make ahead by assembling the dish and refrigerating overnight before baking.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a complete meal.

FAQ