Description
A comforting and satisfying creamy pesto spinach gnocchi bake that combines rich flavors and delightful textures. This easy recipe is perfect for a weeknight meal or a gathering with friends.
Ingredients
Scale
- 1 pound gnocchi (store-bought or homemade)
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Olive oil, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
- Cook the gnocchi in boiling salted water according to package instructions until they float. Drain and set aside.
- In a large mixing bowl, combine ricotta cheese, heavy cream, pesto sauce, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Gently fold the chopped spinach into the creamy mixture.
- Add the cooked gnocchi to the mixture and stir until coated.
- Pour the gnocchi and sauce mixture into the prepared baking dish.
- Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake for 25–30 minutes, or until the cheese is bubbly and golden brown.
- Let the bake cool slightly before serving.
Notes
- Use fresh ingredients for the best flavor.
- Adjust creaminess by increasing heavy cream or ricotta.
- Add red pepper flakes or nutmeg for a bit of warmth.
- Add cooked chicken, shrimp, Italian sausage, sun-dried tomatoes, bell peppers, or mushrooms for variations.
- Use gluten-free gnocchi for a gluten-free option.
- Store leftovers covered in the refrigerator for 3-4 days.
- Freeze for up to 3 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 15g
- Cholesterol: N/A