Name: Pesto Gnocchi Tray Bake
Prep time: 10 min
Cook time: 25 min
Yield: 3-4 People
Cuisine: Italian Inspired
Ingredients: 500g fresh gnocchi; 1 punnet (250g) cherry tomatoes; 1 small red onion, thinly sliced; 3 tbsp pesto, plus extra to serve; 2 tbsp The Good Oil extra virgin sunflower or rapeseed oil; 1 tsp dried oregano; ½-1 tsp chilli flakes (to taste); 1 ball (125g) fresh mozzarella, torn; 50g parmesan, shaved; A large handful of rocket; Fresh basil leaves, to serve; Juice of half a lemon; Salt and cracked black pepper

Difficulty

Easy

Serves

3-4 people

Cooking time

Prep 10 mins

Cooking 25 mins

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How To Make Pesto Gnocchi Tray Bake

A no fuss, speedy weeknight dinner that’s big on flavour and light on prep. This pesto gnocchi tray bake roasts to golden perfection, with crisp gnocchi, burst cherry tomatoes and sweet caramelised red onion all cooked together in one pan. The Good Oil is ideal here, its naturally high smoke point makes roasting hot and fast easy, whether you use our extra virgin sunflower oil or the extra virgin rapeseed oil for an even richer, everyday cooking option.

It’s a simple, delicious meal that is vegetarian as is, or easy to bulk up with grilled chicken or pan fried fish for something a little heartier. Perfect for quick dinners, family meals or anyone looking for an easy oven bake packed with fresh pesto flavour.

Ingredients for Pesto Gnocchi Tray Bake

500g fresh gnocchi
1 punnet (250g) cherry tomatoes
1 small red onion, thinly sliced
3 tbsp pesto, plus extra to serve
2 tbsp The Good Oil extra virgin sunflower oil (or rapeseed works perfectly too)
1 tsp dried oregano
½-1 tsp chilli flakes (to taste)
1 ball (125g) fresh mozzarella, torn
50g parmesan, shaved
A large handful of rocket
Fresh basil leaves, to serve
Juice of half a lemon
Salt and cracked black pepper

Method

Preheat the oven to 220°C. Line a large baking tray with baking paper. Toss the gnocchi and tomatoes in a bowl with pesto, sunflower oil, oregano, chilli flakes, and a good pinch of salt and pepper. Transfer to the baking tray and add the sliced red onion and mix to coat everything evenly.
Spread out in a single layer and bake for 25-30 minutes, until the gnocchi are golden and crisp and the tomatoes have burst.
Remove from the oven and scatter over the torn mozzarella and shaved parmesan. Top with rocket, extra pesto, and fresh basil leaves. Squeeze over a spritz of lemon juice and serve warm, straight from the tray.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice —perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.

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