Pesto Gnocchi Bake with Broccoli & Peppers

Pesto Gnocchi Bake

with Broccoli & Peppers

30 MIN
4 Servings
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    From the Test Kitchen

    This sophisticated bake highlights exciting contrast of texture thanks to the irresistibly crispy breadcrumbs that we’re sprinkling atop soft gnocchi and tender vegetables.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    fresh
    ingredients
    Pesto Gnocchi Bake with Broccoli & Peppers
    Title
    • 17.6 oz Gnocchi
    • ⅓ cup Basil Pesto
    • 1 lb Broccoli
    • 1 oz Pitted Niçoise Olives
    • ¼ cup Panko Breadcrumbs
    • 4 oz Shredded Fontina Cheese
    • ½ cup Part-Skim Ricotta Cheese
    • ¼ cup Grated Parmesan Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Cream
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2-inch of the broccoli stem; roughly chop the broccoli. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Roughly chop the olives. In a bowl, combine the breadcrumbs and 1 tablespoon of olive oil; season with salt and pepper. 

    Start the vegetables
    2 Start the vegetables

    Place the chopped broccoli and diced peppers in a large baking dish. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to coat and arrange in an even layer. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

    Cook the gnocchi
    3 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

    Assemble & bake the casserole
    4 Assemble & bake the casserole

    To the dish of partially roasted vegetables, add the cooked gnocchi, pesto, cream, and chopped olives. Season with salt and pepper; carefully stir to combine. Evenly top with the fontina and seasoned breadcrumbs. Bake 7 to 9 minutes, or until the breadcrumbs are toasted and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. 

    Season the ricotta & serve your dish
    5 Season the ricotta & serve your dish

    Meanwhile, in a bowl, combine the ricotta, parmesan, and a drizzle of olive oil; season with salt and pepper. Serve the baked casserole topped with the seasoned ricotta. Enjoy!

    Tips from Home Chefs

    Pesto Gnocchi Bake

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2-inch of the broccoli stem; roughly chop the broccoli. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Roughly chop the olives. In a bowl, combine the breadcrumbs and 1 tablespoon of olive oil; season with salt and pepper. 

    2 Start the vegetables

    Place the chopped broccoli and diced peppers in a large baking dish. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to coat and arrange in an even layer. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

    Start the vegetables
    Cook the gnocchi
    3 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

    4 Assemble & bake the casserole

    To the dish of partially roasted vegetables, add the cooked gnocchi, pesto, cream, and chopped olives. Season with salt and pepper; carefully stir to combine. Evenly top with the fontina and seasoned breadcrumbs. Bake 7 to 9 minutes, or until the breadcrumbs are toasted and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. 

    Assemble & bake the casserole
    Season the ricotta & serve your dish
    5 Season the ricotta & serve your dish

    Meanwhile, in a bowl, combine the ricotta, parmesan, and a drizzle of olive oil; season with salt and pepper. Serve the baked casserole topped with the seasoned ricotta. Enjoy!

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