Pesto Gnocchi Bake

Tender, Green, and Gently Roasted

There is something quietly satisfying about sliding a baking dish into the oven and simply waiting. This is that kind of recipe — unhurried, generous, and grounded in the slow persuasion of heat. The gnocchi soften further as they bake, absorbing the herbal depth of pesto and the sweetness that roasting coaxes from humble vegetables. It's the sort of dish that fills a kitchen with a fragrance that feels like an answer before anyone has even asked the question. Patient, abundant, and deeply green.

Ingredients

• 1 package Alessi Gnocchi (regular or gluten-free)
• 2 cups Brussels sprouts, chopped
• 2 large carrots, chopped
• 1 medium yellow onion, chopped
• 1 large zucchini, sliced then cut in half
• 3 tablespoons Alessi Extra Virgin Olive Oil
• 2 tablespoons Alessi Garlic Puree
• 4 tablespoons Alessi Pesto
• Alessi Sea Salt and Black Peppercorns, to taste
• 2 tablespoons Alessi Pine Nuts
• 2 tablespoons fresh basil, cut into ribbons

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Cook one package of gnocchi according to package instructions
3. Chop vegetables per ingredients list
4. Combine gnocchi, vegetables, oil, garlic puree, pesto, salt and pepper in bowl and mix
5. Transfer to a baking dish and bake for 20-30 minutes (until vegetables are fork tender)
6. Top with pine nuts and fresh basil. Serve hot.