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creamy pesto gnocchi bake

Fresh pesto, crème fraîche and grated parmesan mixed together and baked with fresh gnocchi to make a simple and wholesome dinner. We've added some green beans and pine nuts for an extra crunch, with wilted spinach adding hint of freshness to the whole dish. This is a really simple week-night dinner to make that everyone will love.

Serves 4 & takes 35 minutes to cook


  • 1 onion, peeled and diced

  • 3 garlic cloves, peeled and diced

  • 1x 500g pack of gnocchi

  • 100g green beans, cut into small pieces

  • 150g fresh pesto

  • 50g pine nuts

  • 1 pack of spinach

  • 100g grated veggie-style parmesan cheese

  • 100g crème fraîche

  • Squeeze of lemon juice

  • Olive oil

  • Pinch of salt


1. Preheat the oven to 200C, fan setting.

2. Place a large oven-proof pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion feels soft.

3. While the onion is cooking, place the gnocchi and chopped green beans in a pan of boiling salted water over a medium heat. Cook for a couple of minutes until the gnocchi starts floating to the surface. At this point, strain the pasta and beans - reserving a little of the pasta water.

4. Stir the drained gnocchi and green beans through the pan for a couple of minutes until the gnocchi gets a little golden on the outsides.

5. At this point, stir through the pesto, pine nuts, spinach, half of the grated parmesan, crème fraîche and a squeeze of lemon juice. Mix well and cook for a few minutes until the spinach has wilted and everything has come together.

6. Sprinkle over the remaining grated parmesan and bake in the oven for 10 minutes until bubbling and golden.


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