Baked gnocchi with tomato and basil pesto
Preparation
40 min
Difficulty
Easy
Servings
4
Preparation
- Set your oven to 425°F (220°C).
- 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.
- Distribute the pieces of blue cheese and mozzarella evenly over the gnocchi.
- Drizzle small amounts of basil pesto across the dish for a flavorful touch.
- Add salt, pepper, and sprinkle with crushed red pepper flakes for a spicy kick.
- 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
