Tomato, Zucchini & Pesto Gnocchi Bake


  • 500g fresh potato gnocchi 
  • 5ml olive oil for frying 
  • 1 cup light thickened cream 
  • 1/4 cup BLACK MAMBA Coriander Jalapeño Pesto
  • 200g zucchini sliced 
  • 150g baby tomatoes
  • 1/2 cup grated mozzarella cheese
  • Fresh coriander to garnish



  1. Cook gnocchi in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Preheat oven to 220 degrees Celsius. 
  2. Heat a frying pan over medium heat. Fry sliced zucchini in olive oil for about a minute then add cream, pesto and baby tomatoes. Simmer, stirring occasionally, for 3 to 4 minutes or until slightly thickened
  3. Add gnocchi to cream mixture. Toss to combine. Transfer to a greased deep baking dish. Top with cheese. Cook under grill for 5 minutes or until cheese is melted and golden.
  4. Garnish with fresh coriander when serving. Enjoy with a side salad.


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