Description
A comforting dish of pillowy gnocchi coated in emerald pesto, burst cherry tomatoes, and fresh spinach, finished with a sprinkle of Parmesan.
Ingredients
Scale
- 1 pound (454 g) potato gnocchi
- 1 cup (240 g) pesto sauce
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach (loosely packed)
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil, for drizzling (about 1 tablespoon)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the gnocchi, pesto, cherry tomatoes, and spinach. Stir until well coated.
- Transfer the mixture to a greased baking dish.
- Sprinkle grated Parmesan cheese on top, and season with salt and pepper.
- Drizzle with olive oil.
- Bake for about 20–25 minutes, or until the gnocchi are golden and cooked through.
- Serve warm and enjoy your quick and easy vegetarian dinner!
Notes
For a lighter version, consider using low-oil pesto and vegan Parmesan. This dish is freezer-friendly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 8g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg