Name: Basil Pesto Gnocchi Bake with Asparagus, Mushrooms, Tomato & Parmesan
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; ¾ cup basil pesto; 3 small pkgs grape tomatoes; ¾ cup Parmesan cheese, shredded; 3 (454 g) pkgs potato gnocchi; 3 medium red onions; 3 (227g ) pkgs sliced white mushrooms; black pepper; extra virgin olive oil; salt

Basil Pesto Gnocchi Bake with Asparagus, Mushrooms, Tomato & ParmesanBasil Pesto Gnocchi Bake with Asparagus, Mushrooms, Tomato & Parmesan — a 45-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

¾ cup basil pesto

3 small pkgs grape tomatoes

¾ cup Parmesan cheese, shredded

3 (454 g) pkgs potato gnocchi

3 medium red onions

3 (227g ) pkgs sliced white mushrooms

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Place pesto, oil, salt, and pepper in a small bowl, then stir to combine. Set aside.

Wash, dry, and snap (or cut) off woody ends of the asparagus; cut crosswise into 2-inch pieces. Divide between two large baking sheet pans.

Wash, dry, and add tomatoes to the baking sheets with the asparagus.

Peel, halve, and medium dice onions. Add to the baking sheets along with the mushrooms and gnocchi. Drizzle with the pesto oil, stir to combine, and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are tender and gnocchi is golden, 25-30 minutes. Remove from oven.

To serve, divide gnocchi bake between plates or bowls and top with Parmesan. Enjoy!

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