Ingredients
Scale
- 1 lb (450 g) potato gnocchi
- 1 cup fresh spinach, chopped
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook the gnocchi according to package instructions, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped spinach and cook until wilted.
- Stir in pesto and heavy cream, season with salt and pepper, and cook until heated through.
- Combine cooked gnocchi with the pesto sauce, then transfer to a baking dish.
- Sprinkle shredded mozzarella and Parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Garnish with fresh basil if desired and serve hot.
Notes
- Feel free to add sliced cherry tomatoes for extra flavor.
- Use dairy-free cheese to make it vegan.
- Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking and sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg