Ingredients
Scale
- 1 pound potato gnocchi
- 1 cup pesto sauce
- 2 cups fresh spinach leaves
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the gnocchi according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- In a large bowl, combine cooked gnocchi, pesto sauce, and sautéed spinach. Mix well.
- Transfer the mixture to a greased baking dish. Sprinkle shredded mozzarella and Parmesan cheese evenly over the top.
- Bake for 20-25 minutes until bubbly and golden on top.
- Remove from oven, let cool slightly, and serve warm garnished with fresh basil.
Notes
- You can substitute homemade pesto with store-bought for convenience.
- For a vegan version, use vegan cheese and pesto.
- Pair with a crisp green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg