This pesto gnocchi bake is the answer to your weeknight meal struggles! With a no-cook sauce, and helpful store-bought shortcuts, this gnocchi bake comes together in under 30 minutes. All you need is a baking dish!

I am generally not a fan of pasta dishes that bake in the sauce, because I feel like the texture of the pasta changes. Gnocchi is an exemption, though! Gnocchi has the perfect amount of starch to thicken up a no-cook sauce, and gets perfectly tender in the process. If you are looking for other ways to jazz up gnocchi, this gnocchi carbonara recipe is a must!
This sauce is a classic cream sauce, seasoned with high quality pesto and parmesan cheese, topped with the unexpected crunch of seasoned breadcrumbs on top. If baked pasta like this is your jam, then my spicy sausage rigatoni is definitely worth a try!
Jump to:
Ingredients
- Packaged gnocchi: You can generally find prepared gnocchi in either the deli section of your grocery store, or dried with other pastas.
- Heavy cream: When cooking, heavy cream thickens up best to make a thick, luscious sauce.
- Pesto: I recommend using as good a quality store-bought pesto for this sauce. I like to buy the pestos in the refrigerated deli section of the grocery store, as opposed to the jarred variety. They tend to have brighter flavours.
- Parmesan cheese: Freshly grated parmigiano reggiano cheese is best for this recipe.
- Seasoned breadcrumbs
- Olive oil
- Spices: You will need garlic powder, onion powder, red chilli flakes, and salt.
- Bocconcini cheese: Bocconcini cheese is just small balls or pearls of fresh mozzarella cheese. It melts beautifully, and allows for little nuggets of cheese on the top.
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Preheat oven - Preheat your oven to 350°F.
Add the gnocchi, heavy cream, pesto, parmesan and spices to a 6 x 7.5" baking dish. Stir to combine.
Tear the bocconcini cheese in halves, and arrange on top of the gnocchi.
In a small bowl, combine the seasoned breadcrumbs and olive oil. Mix until the breadcrumbs can come together like wet sand. Sprinkle on top of the gnocchi.
Bake the gnocchi for 15-20 minutes. If you find the breadcrumbs are getting too dark, cover with foil.
Expert Tip
Make sure all of the gnocchi is submerged! This will not only make sure the gnocchi softens and cooks through, but will also help thicken the sauce with the starch from the gnocchi.
Substitutions
- Heavy cream: You can alternatively use a prepared alfredo sauce if you have that on hand.
- Bocconcini: Regular shredded mozzarella works in place of bocconcini.
- Seasoned breadcrumbs: If you have panko breadcrumbs on hand, those will work. If you have plain breadcrumbs on hand, season with salt, pepper and some Italian seasoning or oregano.
- Olive oil: You can use melted butter in place of the olive oil.
Variations
- Florentine: Add in some spinach and sundried tomatoes for a florentine twist.
- Meaty: Crisp up some pancetta or bacon and add it in for a meaty twist.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Baking dish
- Mixing bowl
Storage
You can store leftover gnocchi in an airtight container in the fridge, for up to 3 days. Reheat in the microwave or in the oven, covered with foil.
I do not recommend freezing this recipe, as the sauce will likely split.
Looking for more meal inspiration? Subscribe to our newsletter for weekly recipe roundups, straight to your inbox! Follow us on our socials, on Instagram, Pinterest and Facebook! If you try one of our recipes, let us know how it was by rating and commenting!
Creamy Pesto Gnocchi Bake {30 Minutes!}
Equipment
- Baking Dish - 6 x 7.5"
Ingredients
- 20 oz Potato gnocchi
- ¾ cup Heavy cream
- ¼ cup Basil pesto
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Red chilli flakes
- ¼ cup Parmesan cheese
- ½ cup Bocconcini cheese - torn
- ¼ cup Seasoned breadcrumbs
- 2 tablespoon Extra virgin olive oil
Instructions
- Preheat: Preheat the oven to 350°F.
- Mix the gnocchi: Add the gnocchi, heavy cream, pesto, parmesan and spices to a 6 x 7.5" baking dish. Stir to combine.
- Top with cheese: Tear the bocconcini cheese in halves, and arrange on top of the gnocchi.
- Make the topping: In a small bowl, combine the seasoned breadcrumbs and olive oil. Mix until the breadcrumbs can come together like wet sand. Sprinkle on top of the gnocchi.
- Bake: Bake the gnocchi for 15-20 minutes. If you find the breadcrumbs are getting too dark, cover with foil.
✱Recipe Notes
- Make sure all of the gnocchi is submerged! This will not only make sure the gnocchi softens and cooks through, but will also help thicken the sauce with the starch from the gnocchi.
Kristie
I tried this last night for a quick dinner for my family.. it did not miss. I love dump recipes like this. Will be making again for sure! I reduced the red pepper flakes for my kids but it was still good.
Sunena Anand
I am so happy to hear that, Kristie! Dump dinners are the best, for sure!
Gina
Can you prep this the day before and then just bake the next day? Can you just wait to add the breadcrumbs right before you bake?
Sunena Anand
Hi Gina! You should be good to prep this the day before. The only thing I would say is that the gnocchi might absorb some of the liquid as it sits overnight, so you might need to add a touch more cream, or even a little bit of chicken broth, to thin the sauce out again. Hope that helps, and I hope you enjoy!