Ingredients
Scale
- 1 lb (450 g) store-bought or homemade gnocchi
- 1 cup fresh spinach, chopped
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/4 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 and set aside.
- In a large skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes.
- Stir in basil pesto and heavy cream, mixing well. Season with salt and pepper.
- Combine cooked gnocchi with the pesto mixture, then transfer to the prepared baking dish.
- Sprinkle shredded mozzarella and Parmesan cheese evenly over the top.
- Bake for 20-25 minutes or until bubbly and golden brown on top.
- Garnish with fresh basil if desired, and serve hot.
Notes
- You can substitute the heavy cream with Greek yogurt for a lighter version.
- Use fresh basil pesto for the best flavor or make your own for added freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 65 mg