One Pan Gnocchi Pesto Bake

We love the simplicity of this dish and it’s a great option for meal prep. You can also substitute vegan pesto for olive tapenade – or even rose harissa paste (trust us, it totally works!).

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 425°F.

   
2. 2

   Drizzle 2 tablespoons of olive oil in an oven-proof pan approx. 26cm (10”) on a medium heat (see notes if you don’t own an oven-proof pan). Fry the onion and garlic for 7-8 minutes.

   
3. 3

   Add the courgette and red pepper. Fry for 5 minutes.

   
4. 4

   Stir in the chopped tomatoes and simmer for 5 minutes.

   
5. 5

   Add the pesto, oregano, gnocchi and pinches of salt and pepper. Stir, then remove the pan from the heat.

   
6. 6

   Crumble over the vegan cheese and sprinkle over the vegan parmesan. Bake for 15-20 minutes or until the gnocchi is cooked.

   
7. 7

   Leave the gnocchi bake to rest for a few minutes, then top with basil leaves, drizzle over a splash of olive oil and sprinkle over some freshly ground black pepper, and serve. Store in an air-tight container and refrigerate for up to 3-4 days or freeze for up to 2 months.