Description
Whip up this creamy pesto spinach gnocchi bake when comfort calls and your taste buds need a warm hug. Cheese-covered pasta pillows nestled with fresh spinach will make dinner feel like a delicious Italian countryside escape.
Ingredients
Scale
Main Ingredients:
- 1 pound gnocchi
- 2 cups spinach
- 1 cup mozzarella cheese
- ½ cup pesto sauce
Dairy and Cream:
- 1 cup heavy cream
- ½ cup Parmesan cheese
Seasonings and Aromatics:
- 2 cloves garlic
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes
- Salt
- Pepper
Instructions
- Preheat your oven to a precise 375F, creating the perfect warm environment for this cheesy comfort dish.
- Bring a large pot of salted water to a rolling boil, then gently drop in 1 pound of gnocchi and cook until they float to the surface, about 2-3 minutes.
- Drain the gnocchi completely in a colander, shaking off excess water to prevent a watery casserole.
- Heat 1 tablespoon olive oil in a skillet and quickly sauté 2 chopped garlic cloves until fragrant, about 30 seconds.
- Add 2 cups fresh spinach to the skillet and cook until the leaves wilt and reduce, approximately 1-2 minutes.
- In a mixing bowl, whisk together 1 cup heavy cream, ½ cup pesto sauce, ¼ teaspoon red pepper flakes, salt, and pepper until smooth.
- Transfer the cooked gnocchi and wilted spinach into a 9×13 inch baking dish, then pour the creamy pesto mixture over the top.
- Sprinkle 1 cup mozzarella and ½ cup Parmesan cheese evenly across the surface of the dish.
- Bake uncovered in the preheated oven for 25-30 minutes, until the cheese turns golden and the edges bubble enthusiastically.
- Remove from the oven and let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
Notes
- Fresh basil pesto creates the most vibrant flavor, so opt for homemade or high-quality store-bought sauce.
- Frozen spinach works perfectly if you drain it thoroughly to prevent excess water in the dish.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt and reduce the cheese quantity.
- Gluten-free gnocchi can easily replace traditional pasta, making this recipe adaptable for those with wheat sensitivities.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 510 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg