40 minutes

This classic one-pan dish is full of flavour, fresh veggies, and involves minimal clean up (winning!). You’ll immediately impress with this quick, tasty dish!


For the Pesto:

  1. Add the basil, garlic, yeast, olive oil, pine nuts, and salt to a food processor. Pulse until smooth. Taste and season with more salt if needed.
  2. Add a tablespoon or two of water to thin out the consistency if desired.
  3. Keep leftovers stored in a jar or airtight container in the refrigerator for up to 1 week.

For the Gnocchi and Veggies:

  1. Preheat your oven to 200°C. Lightly grease a large casserole dish.
  2. Add the gnocchi, zucchini, tomatoes, onion, and pine nuts to the casserole dish. Drizzle the olive oil over the top and add ¼ cup of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
  3. Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top is slightly crispy.
  4. Stir in the remaining ¼ cup of pesto and serve, topped with fresh basil.

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