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To make a delicious Creamy Pesto Spinach Gnocchi Bake, you need the right ingredients. Each one plays a key role in bringing flavors together. Here’s what you will need: - 1 pound potato gnocchi - 2 cups fresh spinach, roughly chopped - 1 cup basil pesto (store-bought or homemade) - 1 cup heavy cream - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, finely grated - 2 cloves garlic, minced - Salt and freshly cracked pepper, to taste - 1 tablespoon olive oil - 1/4 teaspoon red pepper flakes (optional for a spicy kick) - Fresh basil leaves, for a vibrant garnish Each ingredient adds something special. The potato gnocchi gives a soft base. Fresh spinach adds color and nutrients. Basil pesto brings a burst of flavor, while heavy cream creates a rich sauce. Cheese makes everything gooey and comforting. Don't forget the garlic! It adds depth and aroma. Use salt and pepper to enhance the taste. Red pepper flakes can give a nice kick if you like spice. Lastly, fresh basil leaves make the dish look stunning. This combination creates a savory delight that everyone will love! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key for even baking and a nice crust. Next, boil a large pot of salted water. Add 1 pound of potato gnocchi. Follow the package instructions. When the gnocchi rise to the surface, they are ready. Remove them with a slotted spoon and let cool in a bowl. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic. Sauté for about 1 minute until fragrant. Then, add 2 cups of chopped spinach. Cook for 2-3 minutes until the spinach wilts but stays bright green. In a big mixing bowl, combine the cooled gnocchi, sautéed spinach, 1 cup of basil pesto, and 1 cup of heavy cream. Fold everything gently until the gnocchi is well-coated with the creamy mix. Now, mix in half of the shredded mozzarella cheese and half of the grated Parmesan cheese. Season with salt, freshly cracked pepper, and red pepper flakes if you like some heat. Pour the creamy mixture into a greased 9x13 inch baking dish. Spread it out evenly for even cooking. Sprinkle the remaining mozzarella and Parmesan cheese over the top. This will create a golden, bubbly crust while baking. Place the dish in the oven and bake for 20-25 minutes. You want the cheese to be bubbly and turn a lovely golden brown. After baking, remove the dish from the oven. Let it cool for a few minutes. This resting time helps everything set up nicely for serving. Before serving, add fresh basil leaves on top for a pop of color and flavor. Serve warm and enjoy this creamy, savory delight! To make the sauce rich and creamy, use heavy cream. It adds a smooth texture. Mix in basil pesto for flavor. You can make your own pesto, or use store-bought. If you want a thicker sauce, add more cream. For a lighter option, use half-and-half instead. If you like heat, add red pepper flakes. Start with 1/4 teaspoon. You can always add more if needed. If you prefer a milder taste, skip the flakes entirely. You can also use fresh black pepper for a subtle kick. Taste as you go to find your perfect spice level. For a beautiful display, serve in individual bowls. Add a drizzle of extra pesto on top. Fresh basil leaves can brighten the dish. A sprinkle of extra cheese also looks nice. This adds to the flavor and makes it more appealing. Enjoy the dish while it’s warm for the best taste and texture. Pro Tips Tip Title: Cook Gnocchi Properly: Make sure to follow the package instructions for cooking the gnocchi. Overcooking can lead to mushy gnocchi, so keep an eye on them as they rise to the surface of the boiling water. Tip Title: Fresh Spinach Substitute: If fresh spinach isn't available, you can use frozen spinach. Just make sure to thaw and drain it well to avoid excess moisture in the dish. Tip Title: Cheese Variations: Feel free to experiment with different cheeses! A mix of provolone or fontina can add a unique flavor profile to your bake. Tip Title: Make Ahead: This dish can be assembled ahead of time and stored in the fridge for up to 24 hours. Just add a few extra minutes to the baking time if cooking from cold. {{image_4}} You can easily add protein to this dish. Try cooked chicken or shrimp. They blend well with the creamy flavors. You can also use Italian sausage for a rich taste. Just cook the protein first and mix it in with the gnocchi. This change makes the dish heartier and more filling. If you want a vegetarian spin, use mushrooms or zucchini. Both add great texture and flavor. Sauté the mushrooms until they are golden brown. For zucchini, slice it thin and add it with the spinach. You can also add chickpeas for a protein boost while keeping it meat-free. Making your own pesto is simple and delicious. You need fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese. Blend these ingredients until smooth. Use it instead of store-bought pesto for a fresher taste. Homemade pesto also lets you control the flavor and texture. You can adjust the garlic or nuts to fit your taste. Store any leftover creamy pesto spinach gnocchi bake in an airtight container. It keeps well in the fridge for up to three days. When you're ready to eat, just take it out and enjoy! To freeze, let the dish cool completely. Then, transfer it to a freezer-safe container. It can last for up to three months in the freezer. When ready to cook, thaw it overnight in the fridge before reheating. You can reheat the gnocchi bake in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the dish in for about 15-20 minutes until hot. If using a microwave, heat in 1-minute intervals, stirring in between. Enjoy your delicious meal! Yes, you can use frozen gnocchi. Just cook them according to the package instructions. Frozen gnocchi is convenient and still tastes great in this dish. I often keep a bag in my freezer for quick meals. To make this dish dairy-free, swap heavy cream with coconut cream or a plant-based cream. Use dairy-free mozzarella and Parmesan alternatives. This keeps the creamy texture while catering to dairy-free diets. This dish pairs well with a fresh salad or garlic bread. A light side salad adds a nice crunch. Garlic bread brings warmth and complements the creamy flavors. Yes, you can prepare this dish ahead of time. Assemble it, cover, and store in the fridge for up to 24 hours. Just bake it when you're ready to serve. The dish is done when the cheese is golden and bubbly. You can also check if the edges are slightly crisp. Let it cool for a few minutes before serving for the best texture. This blog post covered how to make a creamy pesto spinach gnocchi bake. You learned about key ingredients, step-by-step cooking instructions, and helpful tips. I also shared variations and storage ideas, making this dish easy to adapt for your tastes. Finish with your favorite sides for a full meal. Remember, cooking is about creativity and joy. Enjoy each bite and share with friends!

Creamy Pesto Spinach Gnocchi Bake

A delicious and creamy baked dish featuring potato gnocchi, fresh spinach, and a rich pesto sauce, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • 1 cup basil pesto
  • 1 cup heavy cream
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, finely grated
  • 2 cloves garlic, minced
  • to taste salt and freshly cracked pepper
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large pot, bring salted water to a rolling boil. Add the potato gnocchi and cook according to the package instructions. Once they rise to the top, use a slotted spoon to remove them from the pot and transfer them to a bowl to cool slightly.
  • In a generous skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for approximately 1 minute, or until fragrant and golden. Then, toss in the chopped spinach and cook for about 2-3 minutes, stirring occasionally, until it wilts down but retains its vibrant color.
  • In a spacious mixing bowl, add the cooked gnocchi, sautéed spinach, basil pesto, and heavy cream. Gently fold the ingredients together until the gnocchi is thoroughly coated with the creamy mixture.
  • Stir in half of the shredded mozzarella cheese and half of the grated Parmesan. Season the mixture with salt, freshly cracked pepper, and red pepper flakes if you enjoy a little spice in your dish.
  • Pour the creamy gnocchi mixture into a greased 9x13 inch baking dish, spreading it evenly.
  • Sprinkle the remaining mozzarella and Parmesan cheese generously over the top.
  • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is beautifully bubbly and has turned a golden brown color.
  • Once baked, remove the dish from the oven and allow it to cool for a few minutes.
  • Just before serving, garnish with fresh basil leaves to add a burst of color and flavor. Serve warm and enjoy this delicious dish!

Notes

For an elegant touch, serve individual portions in shallow bowls, drizzling a little extra pesto on top for added flavor and visual appeal.
Keyword bake, cheese, gnocchi, pesto, spinach