Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Cook the gnocchi according to package directions. Usually, you'll boil them until they float to the surface, which takes just a few minutes. Drain well.
In a large bowl, combine the cooked gnocchi with the pesto sauce. Toss gently to coat all the gnocchi evenly.
Pour the gnocchi mixture into the prepared baking dish and spread it out in an even layer.
Sprinkle the shredded mozzarella cheese evenly over the gnocchi and pesto mixture.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Let the baked gnocchi rest for a few minutes before serving. Garnish with fresh basil leaves, if desired. Serve hot and enjoy!
Decent. I would maybe add some red pepper flakes for a bit of a kick. Otherwise, it was a simple and enjoyable meal.
Absolutely delicious! This recipe is so simple, but the flavors are incredible. The pesto and cheese are a perfect combination. This is a new favorite.
I found the dish a bit bland. I think it needed more salt, and maybe a stronger pesto. The gnocchi were okay, but the overall experience was not remarkable.
It was good, but I felt the pesto could have been a bit more flavorful. Maybe a little extra garlic? The gnocchi were a good texture.
I'm not sure what went wrong, but my gnocchi were a bit gummy. The pesto was okay, but the overall texture wasn't right. Maybe I overcooked it.
