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!

Finished recipe in green casserole dish
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  • total time:

    55 min

  • Servings: 4

  • Recipe category: Breakfast

  • recipe cuisine: American

Recipe By: DeLallo



  • 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.

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