Oven-Baked Pesto Gnocchi with Spicy Chorizo and Roasted Veggies

Super tasty and easy to make—toss this baked pesto gnocchi in the oven for a hearty meal in under an hour. Omit the chorizo for a vegetarian version.

I love an easy dinner.

With a busy work schedule and teenagers to feed, a dish I can assemble ahead and bake when needed is a winner every time.

This baked pesto gnocchi is especially handy: it’s packed with vegetables, full of flavour, and very flexible—perfect for using up produce from the crisper.

Ingredients

The ingredient list is simple and adaptable, combining store-bought staples with fresh vegetables. Buy bottled pesto and chorizo on sale to save money; chorizo freezes well in individual portions. You only need a small amount to add lots of flavour.

Main ingredients:

You can easily add other vegetables you have on hand—sliced mushrooms or capsicum work well.

Method

Step 1: Preheat the oven to 180°C. While it heats, slice the onion, halve the cherry tomatoes, chop the zucchini and chorizo. Cutting the chorizo small helps spread its flavour throughout the dish.

Step 2: In an ovenproof baking dish, combine the gnocchi, pesto, onion, cherry tomatoes, zucchini and chorizo. Mix until everything is evenly coated.

Step 3: Cover the dish with foil or a lid. Covering prevents the gnocchi from drying out and becoming rubbery.

Step 4: Bake for 40–50 minutes, or until the gnocchi and vegetables are tender. Stir once about halfway through cooking for even results.

Step 5 (optional): If using baby spinach, stir it through the hot gnocchi at the end and return the dish to the oven for 2–5 minutes to wilt the spinach.

Serve straight from the dish, optionally topped with a sprinkle of grated cheese.

Leftovers, Storage, Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat covered in the oven until piping hot (75°C) or use the microwave.

Note: cooked gnocchi does not freeze well, so plan to enjoy leftovers within a few days.

Yield: serves 4

Baked Pesto Gnocchi with Chorizo and Vegetables

Super tasty and easy to make—throw this baked pesto gnocchi in the oven and enjoy a comforting meal in under an hour. Leave out the chorizo for a vegetarian option.

Prep Time
5 minutes

Cook Time
50 minutes

Total Time
55 minutes

Ingredients

• 500g packet of premade gnocchi
• 190g jar of pesto (about 3/4 cup)
• 1 onion, sliced
• 300g cherry tomatoes, halved
• 1 zucchini, chopped
• 1 chorizo, chopped (optional)
• Handful of baby spinach (optional)

Instructions

1. Preheat oven to 180°C.
2. Combine all ingredients in an ovenproof baking tray.
3. Cover with foil or a lid.
4. Bake for 40–50 minutes, stirring once halfway, until the gnocchi and vegetables are tender.
5. If using spinach, stir it through the hot gnocchi and return to the oven for 2–5 minutes to wilt.

Notes

• Halve cherry tomatoes or quarter them if large.
• Always cover the dish before baking to keep the gnocchi tender.
• Swap or add vegetables such as mushrooms or capsicum depending on what you have.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 516
Total Fat: 22g
Saturated Fat: 5g
Cholesterol: 43mg
Sodium: 409mg
Carbohydrates: 63g
Fiber: 5g
Sugar: 8g
Protein: 16g

Nutritional information is an estimate and may vary based on exact ingredients and portion sizes. Use your preferred calculator for precise values.

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