Ingredients
Scale
- 2 packs (16 oz) potato gnocchi
- 1 cup fresh spinach, chopped
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook gnocchi according to package instructions, drain and set aside.
- In a large skillet, heat olive oil over medium heat, add spinach, and cook until wilted.
- In a bowl, toss cooked gnocchi with pesto and sautéed spinach.
- Transfer to a greased baking dish, top with mozzarella and Parmesan cheeses.
- Bake for 20-25 minutes until bubbly and golden on top.
Notes
- Can substitute with gluten-free gnocchi for a gluten-free version.
- Add cherry tomatoes for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg