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 & Balsamic Tomato Salad
A super speedy pasta bake, ready in 20 mins. Starring creamy basil pesto and golden nuggets of potato gnocchi. Sneak in the veggies with green peas and broccoli, then top with mozzarella cheese and grill til golden. Serve with a fresh tomato salad.
Ready in 20
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 80g mixed salad leaves
- 110g baby tomatoes
- 1 shallot
- 125g mozzarella (Milk)
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 head of broccoli
- 150g peas
- 8 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.)
Nutritional Information
Calories: 590
Protein: 18g
Carbs: 61g
Fat: 31g
Pesto Gnocchi Bake with Mozzarella, Broccoli & Balsamic Tomato Salad
A super speedy pasta bake, ready in 20 mins. Starring creamy basil pesto and golden nuggets of potato gnocchi. Sneak in the veggies with green peas and broccoli, then top with mozzarella cheese and grill til golden. Serve with a fresh tomato salad.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Bring a large saucepan filled with salted water to a boil
- Pull out an ovenproof dish, a large bowl & a sieve
Get the gnocchi & broccoli on
- Cut the broccoli into small florets
- Add the gnocchi and broccoli to the saucepan, simmer for 2 mins, or until the gnocchi floats to the surface, then drain together
- Return the pan to medium heat and add the cream, pesto, peas and garlic herb paste. Stir to combine, then return the gnocchi and broccoli to the pan. Gently toss to coat in the sauce. Season with salt and pepper
Time to grill
- Transfer the gnocchi to the ovenproof dish and tear over the mozzerella. Drizzle with 1 tsp oil
- Place under the grill for 8-10 mins, until golden
- Leave to stand for 3-5 mins before serving
Make the salad & plate up
- Meanwhile, thinly slice the shallot. Halve the tomatoes
- Add both to the large bowl and toss with the balsamic vinegar, 1 tbsp olive oil, a pinch of salt and pepper
- When ready to serve, toss the salad leaves into the tomato bowl
- Serve the gnocchi bake onto plates, with the salad alongside
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