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If you’re looking for a quick, easy and delicious midweek dinner under 500 calories, this Italian Red Pesto Gnocchi Traybake is the one.
It’s a simple throw-it-all-in-the-tray recipe that's bursting with flavour — roasted tomatoes, soft gnocchi, basil, parmesan and a creamy pesto drizzle. Minimal prep, minimal washing up, maximum comfort.
Why you'll love this recipe
Under 500 calories per serving
One-tray, no-fuss recipe
Ready in 25 minutes
Comforting Italian flavours
Perfect for busy midweek evenings
Easy to customise with protein or extra veg
This Pesto Gnocchi Traybake is a guaranteed weeknight winner — warm, satisfying and effortlessly delicious.
Recipe Info
5 minutes
25 minutes
4
One Pan | Weeknight Dinner
Italian Inspired
Delicious Red Pesto Gnocchi Traybake Recipe
Ingredients
250 g cherry tomatoes
1 red chilli, sliced
1 onion, sliced
1 tbsp garlic
1 yellow bell pepper, chopped
100 g (about 3 tbsp) red pesto
600 g uncooked Rana gnocchi
1 tbsp mixed Italian herbs
Salt & pepper, to taste
Garnish (optional)
1–2 tbsp grated parmesan
Fresh basil
1–2 tbsp pesto dressing
(1 tbsp pesto mixed with 1 tbsp lighter cream cheese or crème fraîche + 2 tbsp water)
Instructions
Assemble the tray.
Add tomatoes, chilli, onion, garlic, bell pepper, gnocchi, red pesto and Italian herbs to a baking tray.
Season well and add a splash of water.Bake.
Cook at 180°C for 20–25 minutes, until the gnocchi is tender and the veg is softened.Finish.
Garnish with parmesan, fresh basil and a drizzle of pesto dressing.Serve & enjoy!
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This recipe is comforting, flavour-packed and perfect for busy evenings when you want something quick but satisfying.
Why choose Pesto Gnocchi Traybake Recipe
Under 500 calories
Easy to cook in one tray
Delicious and nutritious!
SWAPS + UPGRADES
Add protein: Mix in cooked chicken, prawns or crispy pancetta.
Veg boost: Add courgette, spinach or mushrooms.
Cheesier: Top with mozzarella before baking.
Creamier: Stir in 1 tbsp crème fraîche at the end.
Spicy: Add extra chilli flakes.
More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
Frequently Asked Questions
Do I need to pre-boil the gnocchi?
No — Rana gnocchi cooks perfectly in the oven and becomes softer and crispier when roasted.
Can I use green pesto instead of red?
Yes — swap directly for green pesto or a basil/mint pesto blend.
Can I make this dairy-free?
Use dairy-free pesto and skip parmesan or use a vegan version.
Why add water to the tray?
It helps steam the gnocchi slightly so it cooks evenly and stays soft.
Can I meal prep this recipe?
Yes — it reheats well for up to 3 days. Add a splash of water before reheating.
Can I freeze it?
Gnocchi can become slightly mushy after freezing, but it’s still doable. Freeze in airtight containers for up to 2 months.
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