• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Pulled Mushroom Banh Mi
Homemade Vegan Pesto
Mini Pecan Pies
Mexican Salad Bowl
One Pan Gnocchi Pesto Bake
Cauliflower Schnitzel
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Dinners

One Pan Gnocchi Pesto Bake

by Ben, So Vegan February 21, 2023March 21, 2023
February 21, 2023March 21, 2023
Vegan Gnocchi Pesto Bake

We love the simplicity of this dish and it’s a great option for meal prep. You can also substitute vegan pesto for olive tapenade – or even rose harissa paste (trust us, it totally works!).

Notes

  • You can easily make this recipe gluten-free using gluten-free gnocchi. It’s also worth checking the label of the vegan pesto to be sure it doesn’t contain any gluten.
  • If you don’t own an oven-proof pan, simply cook everything in a regular pan. Then at step 6, transfer the mixture to an oven dish, top with the vegan cheese and follow the remaining steps.
  • You can try making your own vegan red pesto using our recipe for homemade sun-dried tomato pesto in our Sun-Dried Tomato Pesto Arancini Balls (simply store any leftover pesto in a jar in the fridge).
  • Sometimes we’ll switch things up and substitute vegan pesto with rose harissa paste or olive tapenade.
  • This gnocchi is great for meal-prepping. Store in an air-tight container and refrigerate for up to 3-4 days or freeze for up to 2 months, then defrost fully before reheating in the oven or microwave.
Vegan Gnocchi Pesto Bake

One Pan Gnocchi Pesto Bake

Serves: 4 people Prep Time: 10 mins Cooking Time: 35 mins 35 mins
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • olive oil
  • 1 onion, peeled + finely chopped
  • 3 garlic cloves, peeled + finely chopped
  • 1 courgette, chopped
  • 1 red pepper, chopped
  • 2 x 400g / 14.1oz tins of chopped tomatoes
  • 1 tbsp vegan pesto, we use red pesto (see notes)
  • 1 tsp dried oregano
  • 500g / 18oz vegan-friendly gnocchi, or gluten-free gnocchi
  • salt + pepper
  • 100g / 3.5oz vegan cheese, we use vegan mozzarella or feta
  • 1 handful of vegan parmesan, optional
  • 1 small handful of fresh basil leaves

Method

  1. Preheat the oven to 180°C fan / 425°F.
  2. Drizzle 2 tablespoons of olive oil in an oven-proof pan approx. 26cm (10”) on a medium heat (see notes if you don’t own an oven-proof pan). Fry the onion and garlic for 7-8 minutes.
  3. Add the courgette and red pepper. Fry for 5 minutes.
  4. Stir in the chopped tomatoes and simmer for 5 minutes.
  5. Add the pesto, oregano, gnocchi and pinches of salt and pepper. Stir, then remove the pan from the heat.
  6. Crumble over the vegan cheese and sprinkle over the vegan parmesan. Bake for 15-20 minutes or until the gnocchi is cooked.
  7. Leave the gnocchi bake to rest for a few minutes, then top with basil leaves, drizzle over a splash of olive oil and sprinkle over some freshly ground black pepper, and serve. Store in an air-tight container and refrigerate for up to 3-4 days or freeze for up to 2 months.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Cosy mealsTrending this week
2 Comments
1
FacebookTwitterGoogle +Pinterest
Previous post
Cauliflower Schnitzel
Next post
Mexican Salad Bowl

You may also like

Pulled Mushroom Banh Mi

March 27, 2023

Mexican Salad Bowl

March 5, 2023

Cauliflower Schnitzel

February 7, 2023

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Harissa Aubergine + Pisto Traybake

October 12, 2022

Charred Broccoli Caesar Salad

September 27, 2022

Creamy Cauliflower Linguine

September 21, 2022

Vietnamese Style Mushroom Noodle Salad

September 5, 2022

Vegan ‘Nduja Pasta

August 30, 2022

Tofu Katsu Sandwich

August 17, 2022

2 Comments

Barb February 25, 2023 - 12:06 am

I made this tonight and it was a big hit! Easy recipe to follow and everyone loved it including the non vegans.
I served it with a rosemary focaccia and steamed broccoli! Excellent!

Reply
Ben, So Vegan March 3, 2023 - 11:24 am

Ah amazing! Thank you so much Barb – glad you enjoyed the recipe!

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    One-Bowl Breakfast Muffins

    April 10, 2019
  • 2

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 3

    Homemade Protein Flapjacks

    April 12, 2018
  • 4

    Chimichurri Smashed Potatoes

    June 17, 2021
  • 5

    How To Make A Classic Falafel Wrap

    August 28, 2019

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact