The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pesto Gnocchi Bake with Mozzarella, Broccoli & Peas
Hungry kids? This crowd-pleasing pasta bake is on the table in 20 mins! Pillowy gnocchi is baked in a creamy pesto sauce with gooey mozzarella, plus peas and broccoli for your greens. For little foodies, you can serve the tomatoes on the side as crudites. A delicious family meal that’s quick, easy and sure to go down a treat. Clean plates guaranteed!
Ready in 20
6 plants
Family-friendly
Serving size
Ingredients
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 40g mixed salad leaves
- 125g mozzarella (Milk)
- 150g peas
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 160g greek style yoghurt (Milk)
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 head of broccoli
- 110g baby tomatoes
Nutritional Information
Calories: 485
Protein: 18g
Carbs: 59g
Fat: 20g
Pesto Gnocchi Bake with Mozzarella, Broccoli & Peas
Hungry kids? This crowd-pleasing pasta bake is on the table in 20 mins! Pillowy gnocchi is baked in a creamy pesto sauce with gooey mozzarella, plus peas and broccoli for your greens. For little foodies, you can serve the tomatoes on the side as crudites. A delicious family meal that’s quick, easy and sure to go down a treat. Clean plates guaranteed!
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium baking dish, a sieve & a measuring jug
Get started
- Halve the tomatoes, then add to the medium baking dish with 1 tsp oil and a pinch of salt and pepper. Grill for 5-6 mins, until starting to blister (make it kid friendly: skip this step and serve the tomatoes as crudités on the side)
- Cut the broccoli into small florets
Get the gnocchi on & make the sauce
- Add the gnocchi and broccoli to the saucepan, simmer for 2 mins, or until the gnocchi floats to the surface, then drain together
- Meanwhile, in the measuring jug, combine the yoghurt, pesto, garlic paste, 50ml water and a pinch of salt and pepper
Build the dish & grill
- Add the gnocchi, broccoli, peas and sauce to the baking dish with the tomatoes and stir gently to combine. Season to taste. Add a splash of water to loosen, if needed
- Tear over the mozzarella, drizzle with 1/2 tsp oil and grill for 6-8 mins, until bubbling and golden
- Allow the bake to stand for 1-2 mins before serving
Plate up
- Serve the gnocchi bake into bowls, with the salad leaves alongside. Drizzle the leaves with 1/2 tsp olive oil and a pinch of salt and pepper
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