Serves: 5
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Meal: Dinner
Dietary: Vegetarian

A Winter Favourite the Whole Family Will Love

Cosy nights call for one-pan wonders, and this Gnocchi Bake delivers. It's packed with colourful roast veggies, melty mozzarella, and a garlicky tomato-pesto sauce that brings the whole dish together. We’re using store-bought gnocchi and pasta sauce for ultimate ease, but you can always go homemade if you’re feeling extra. Either way, this dish is hearty, nourishing and guaranteed to make everyone at the table go back for seconds.

Ingredients

• 500g pumpkin (diced into 1cm cubes)

• 1 large zucchini (diced into 1cm cubes)

• 1 red onion (finely chopped)

• 1 tbsp garlic-flavoured extra virgin olive oil

• 500g store-bought gnocchi

• 500ml basil-flavoured pasta sauce

• 1 cup (approx. 100g) grated mozzarella cheese

• 2 tbsp basil pesto

• Fresh basil leaves, to serve

Optional extras: Diced capsicum, mushrooms or eggplant can be added to the veggie mix.

Utensils

• Chopping board

• Knife

• Large baking dish
  
  

Method

1. Preheat & prep
Preheat your oven to 200°C (fan-forced). Chop pumpkin and zucchini into small 1cm cubes and finely chop the red onion.

2. Roast the veg
Add all chopped vegetables to a large baking dish. Drizzle with olive oil and season well. Toss to coat. Roast for 30 minutes, stirring once or twice, until veggies are softened and golden at the edges.

3. Add the gnocchi
Carefully remove the dish from the oven. Stir in the uncooked gnocchi and pour over the pasta sauce. Tear in a few fresh basil leaves for flavour.

4. Pesto & cheese
Dollop the basil pesto over the top, then sprinkle with mozzarella cheese. Return to the oven and bake for another 20–30 minutes, or until the top is golden and bubbling.

5. Garnish & serve
Top with more fresh basil leaves and serve hot.

A Go-To for Busy Evenings

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