Ingredients
Scale
- 1 pound potato gnocchi
- 1 cup basil pesto
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cook gnocchi according to package instructions until tender, then drain.
- In a large skillet, heat olive oil and sauté spinach until wilted.
- In a bowl, mix cooked gnocchi, spinach, pesto, heavy cream, salt, and pepper.
- Transfer the mixture to the prepared baking dish.
- Sprinkle shredded mozzarella and Parmesan cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
- Serve hot, garnished with fresh basil if desired.
Notes
- For a dairy-free version, substitute vegan cheese and cream.
- Add cherry tomatoes for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking and sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg