Baked gnocchi with tomato and basil pesto

Baked gnocchi with tomato and basil pesto

Preparation 40 min
Difficulty Easy
Servings 4

Preparation

  1. Set your oven to 425°F (220°C). 
  2. In a baking dish, mix the gnocchi, strained tomatoes, and garlic. If the sauce seems too thick, add a bit of broth to achieve the desired consistency. 
  3. Distribute the pieces of blue cheese and mozzarella evenly over the gnocchi. 
  4. Drizzle small amounts of basil pesto across the dish for a flavorful touch. 
  5. Add salt, pepper, and sprinkle with crushed red pepper flakes for a spicy kick. 
  6. Once out of the oven, sprinkle the dish with Parmesan shavings and fresh basil leaves for a perfect presentation 

Biotalia Tip: 

For a blue cheese-free alternative, replace it with a mix of mozzarella and ricotta for a creamy texture. You can also add grilled vegetables like zucchini or eggplant for an extra Mediterranean touch. 

Ingredients

  • 2 packages (350 g each) of fresh gnocchi 
  • 3 cups (700 ml) of strained tomatoes 
  • 2 garlic cloves, minced 
  • 1 sprig of fresh basil, plus extra leaves for garnish 
  • 200 g of blue cheese 
  • 1 ball (225 g) of fresh mozzarella, cut into pieces 
  • 1/3 cup (80 ml) of pesto sauce with basil 
  • 1 tsp (5 ml) of crushed red pepper flakes 
  • Salt and pepper to taste 
  • Parmesan shavings, for serving 
  • A few fresh basil leaves, for garnish 
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