Ingredients
Scale
- 1 lb (450g) potato gnocchi
- 2 cups fresh spinach, chopped
- 1 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Cook gnocchi according to package instructions until just tender. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2-3 minutes.
- In a bowl, mix heavy cream with pesto, salt, and pepper.
- Combine cooked gnocchi, spinach mixture, and pesto cream. Mix well.
- Transfer to the prepared baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20-25 minutes until golden and bubbly. Serve warm.
Notes
- Feel free to add grilled chicken or mushrooms for extra protein.
- Use fresh basil pesto for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg