Pasta and noodles · Italian-American · 35 min
Basil Pesto Gnocchi Bake with Asparagus, Mushrooms, Tomato & Parmesan
- 35 min
- 2–6 servings
- 697 kcal / serving
A warm, hearty bake featuring gnocchi roasty edges, bright asparagus, and mushrooms, finished with a shower of Parmesan. It comes together quickly on a weeknight with simple pantry ingredients.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchasparagus
- ¼ cupbasil pesto
- 1 pintgrape tomatoes
- ¼ cupParmesan cheese, shredded
- 1 (16 oz) pkgpotato gnocchi
- 1 mediumred onion
- 1 (8 oz) pkgsliced white mushrooms
- red onions
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small bunchasparagus
- 1 pintgrape tomatoes
- 1 mediumred onion
- 1 (8 oz) pkgsliced white mushrooms
- red onions
Dairy, eggs & chilled
- ¼ cupbasil pesto
- ¼ cupParmesan cheese, shredded
- 1 (16 oz) pkgpotato gnocchi
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| basil pesto | ¼ cup | ½ cup | ¾ cup |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| Parmesan cheese, shredded | ¼ cup | ½ cup | ¾ cup |
| potato gnocchi | 1 (16 oz) pkg | 2 (16 oz) pkgs | 3 (16 oz) pkgs |
| red onion | 1 medium | 2 medium | 3 medium |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven to 450°F.
- In a small bowl, whisk together the pesto, a drizzle of olive oil, salt, and pepper until smooth; set aside.
- Trim the woody ends of the asparagus, snap into 2-inch pieces, and spread them on a baking sheet.
- Add the grape tomatoes to the sheet with the asparagus.
- Dice the onion and add it along with the sliced mushrooms and gnocchi to the sheet. Pour the pesto oil over everything and toss to coat, then spread in an even layer.
- Roast in the oven, stirring once halfway through, until the vegetables are tender and the gnocchi has taken on some color, about 20–25 minutes.
- Remove the pan from the oven and sprinkle the Parmesan over the bake. Let it sit for a couple of minutes to soften slightly, then divide among plates.
- Serve warm with extra Parmesan if desired.
Two tips
- Prep the veggies ahead: trim asparagus and slice mushrooms the night before to speed up assembly.
- Swap in cherry tomatoes and any other quick-cooking veg you have on hand to vary the mix with the same pesto-coated base.
Nutrition per serving
- Calories
- 697 kcal
- Protein
- 20 g
- Carbs
- 59 g
- Fat
- 44 g
- Fiber
- 8 g
- Sodium
- 1121 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.