One-Pan Spinach and Cheese Gnocchi
Ingredients
The sauce
-
1
cup
chunky basil pesto
-
10
cloves
roasted garlic, mashed
-
24
ounces
whole peeled fire roasted tomatoes
-
½
cup
enchilada sauce
-
¼
cup
balsamic vinegar
-
½
cup
heavy cream
-
1
tablespoon
butter
-
8
ounces
frozen spinach, thawed and squeezed of excess water
-
1
cup
fresh basil, chopped
-
¼
cup
fresh sage, chopped
-
to taste
salt and pepper
-
1
cup
cherry tomatoes
The gnocchi and cheese
-
16
ounces
gnocchi
-
6
ounces
whole milk ricotta cheese
-
4
ounces
gorgonzola cheese, crumbled
-
½
cup
shredded parmesan
-
to serve
fresh basil and sage
Instructions
- Preheat the oven to 375°F and grease a 9x13 inch baking dish.
- In the baking dish, combine the pesto, roasted garlic, fire roasted tomatoes, enchilada sauce, balsamic vinegar, heavy cream, and butter, whisking to combine.
- Stir in the spinach, fresh basil, fresh sage, salt, and pepper.
- Add the cherry tomatoes and gnocchi, tossing to combine.
- Dollop the ricotta over the mixture and sprinkle with gorgonzola and parmesan.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and continue baking for another 10-15 minutes until the sauce thickens and the cheese is bubbly.
- Remove from the oven and top with fresh herbs before serving.
Nutrition Facts (estimated)
Servings
6
Calories
280
Total fat
16g
Total carbohydrates
24g
Total protein
12g
Sodium
500mg
Cholesterol
30mg
You might also like