halfbakedharvest4.5
One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.
Perfect, cheesy, tasty comfort food
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.
2
To the greased baking dish, add the pesto, garlic, tomato sauce, enchilada sauce, balsamic vinegar, heavy cream and butter. Whisk everything together to combine.
[chunky basil pesto | https://www.halfbakedharvest.com/20-minute-brown-butter-chunky-basil-pesto-pasta/] (or store bought)1 cupbutter1 tablespoon
3
Stir in the spinach, basil, sage, salt + pepper. Add the tomatoes and gnocchi. Toss to combine.
[chunky basil pesto | https://www.halfbakedharvest.com/20-minute-brown-butter-chunky-basil-pesto-pasta/] (or store bought)1 cupfresh basil (chopped)1 cupfresh basil + sage (for serving)salt + pepper (to taste)
4
Dollop the ricotta over top the dish and sprinkle the gorgonzola + parmesan on next. Cover the dish with foil and place in the oven. Bake for ⏱️ 25-30 minutes, remove the foil and continue baking another ⏱️ 10-15 minutes or until the sauce has thickened slightly, the cheese is bubbly and the gnocchi is soft.
5
Remove from the oven and top with fresh herbs. Serve with more parmesan.
Nutrition Facts
calories
280 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
3 g
sugar Content
5 g
sodium Content
1111 mg
protein Content
15 g
cholesterol Content
69 mg
carbohydrate Content
15 g
saturated Fat Content
15 g
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