Gnocchi, Butternut, Pesto & Egg Tray Bake

Serves 4

Preparation time: 15 minutes

Cooking time: about 45 minutes


  • 15 ml (1 ) olive oil 
  • 500 g diced butternut
  • 500 gfresh gnocchi 
  • 2 clovesgarlic, crushed 
  • 5 ml (1 tsp.) dried Italian herbs
  • 1 red onion, cut into thin wedges 
  • 1 x 400 g can diced tomatoes
  • 4 eggs
  • 60 ml (4 tbsp.) green or red pesto
  • Fresh basil or flat leaf parsley to garnish
  • Crusty bread and green salad to serve


  1. Preheat oven to 200°C.
  2. Heat oil in a large flameproof roasting pan over medium-high heat. Add the butternut and cook until lightly browned, about 6-8 minutes. Add the gnocchi and cook for a further 2-3 minutes.
  3. Add garlic, herbs and onion, then cook, stirring until fragrant, about 1 minute. Stir in the canned tomatoes, fill the can with cold water and swirl out the remaining tomato, add the water to the dish and cook for a further minute.
  4. Transfer to the oven and bake until bubbling around edges, about 25-30 minutes. Remove pan from oven.
  5. Make indentations in the sauce using a tablespoon and break the eggs into the indentations. Bake until the eggs are cooked through, about 6-8 minutes and serve topped with pesto and garnished with basil leaves.
  6. Serve with crusty bread and green salad.