Ingredients
Scale
- 1 pound potato gnocchi
- 1 cup basil pesto
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon 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, drain and set aside.
- In a large bowl, toss cooked gnocchi with pesto, chopped spinach, salt, and pepper.
- Transfer the mixture to the prepared baking dish, spreading evenly.
- Sprinkle Parmesan and mozzarella cheese on top.
- Bake for 20-25 minutes until bubbly and cheese is golden.
- Garnish with fresh herbs before serving.
Notes
- You can add cooked chicken or mushrooms for extra flavor.
- Use fresh pesto for the best taste.
- Serve with a side of crusty bread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg