Description
A comforting baked dish with pillowy gnocchi, creamy pesto sauce, and fresh spinach for a quick and delicious meal.
Ingredients
Scale
- 500g potato gnocchi
- 2 cups fresh spinach, chopped
- 1/2 cup basil pesto
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook gnocchi according to package instructions, then drain.
- Heat olive oil in a pan over medium heat. Sauté garlic until fragrant.
- Add spinach and cook until wilted.
- Stir in pesto and heavy cream. Simmer for 2 minutes.
- Combine cooked gnocchi with the sauce and transfer to a baking dish.
- Sprinkle parmesan and mozzarella cheese on top.
- Bake for 15-20 minutes until cheese is golden and bubbly.
- Serve hot.
Notes
- Use fresh gnocchi for best texture.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: creamy pesto gnocchi, spinach gnocchi bake, easy Italian dinner