Gnocchi and Pesto Baked Eggs
Gnocchi for breakfast? Yes! This unique pasta dish features potato gnocchi, eggs, tomatoes, pesto and cheese to create the perfect Italian breakfast bake. It’s so good, you’ll want it for lunch and dinner too!
Gnocchi and Pesto Baked Eggs
Gnocchi for breakfast? Yes! This unique pasta dish features potato gnocchi, eggs, tomatoes, pesto and cheese to create the perfect Italian breakfast bake. It’s so good, you’ll want it for lunch and dinner too!
INGREDIENTS
- 1 (16-ounce) package DeLallo Potato Gnocchi
- 4 eggs
- 1 ½ cup whole milk
- 1 teaspoon salt
- ¼ cup DeLallo Squeeze Basil Pesto Topping
- 1 cup whole-milk ricotta
- 15 cherry tomatoes
- 2 tablespoons shredded Parmesan cheese
DIRECTIONS
- Preheat oven to 375°F and grease a 9-by-9-inch square pan.
- Bring a large pot of salted water to a boil. Cook gnocchi according to package directions. Drain gnocchi and set aside.
- Whisk together the eggs, milk, salt, and pesto.
- Place gnocchi in the prepared pan and cover with the egg mixture. Drop heaping spoonsful of ricotta into the mixture, placing them as evenly as possible throughout the pan.
- Place tomatoes between dollops of ricotta.
- Sprinkle with Parmesan and bake until the eggs are completely set and starting to brown, about 30 minutes.
- Remove from the oven and let cool 10 minutes before serving.