Ingredients
Scale
- 1 pound potato gnocchi
- 1 cup basil pesto
- 2 cups fresh spinach, chopped
- 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 400°F (200°C). Lightly grease a baking dish.
- Cook gnocchi in boiling water until they float, about 2-3 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped spinach and sauté until wilted, about 2 minutes.
- In a mixing bowl, combine pesto, heavy cream, salt, and pepper. Mix well.
- Add cooked gnocchi and sautéed spinach to the pesto mixture, tossing to coat evenly.
- Transfer the mixture to the prepared baking dish. Top with shredded mozzarella and Parmesan cheeses.
- Bake for 20-25 minutes until bubbly and golden on top. Serve hot garnished with fresh basil.
Notes
- You can substitute fresh spinach with kale or arugula for different greens.
- For a vegan version, replace cheese with vegan cheese and heavy cream with coconut milk or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg