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- 1 lb (450g) potato gnocchi - 1 cup fresh basil pesto - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1 cup fresh spinach leaves - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper, to taste - Fresh basil leaves for garnish These ingredients make the Creamy Pesto Gnocchi Bake truly special. The potato gnocchi serves as a soft and pillowy base. Fresh basil pesto brings vibrant flavor and a lovely green hue. Heavy cream adds richness, creating a creamy texture that envelops the gnocchi. I love adding cherry tomatoes because they burst with sweetness when cooked. Fresh spinach not only adds color but provides nutrients too. The mozzarella and Parmesan cheeses melt beautifully, giving a cheesy, gooey topping that is hard to resist. Don't forget the olive oil and garlic! They enhance the dish's aroma and flavor. Finally, season with salt and pepper to make each bite pop. Fresh basil leaves on top add a lovely touch, both in taste and presentation. With these ingredients ready, you are set for a delightful cooking adventure! Set your oven temperature to 400°F (200°C). This step is key for a crispy top. Boil a large pot of salted water. Add your gnocchi and cook until they float, about 2-3 minutes. Once they float, they are ready! Drain the gnocchi and set them aside for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and cook for about 1 minute. You want it fragrant, not browned. Next, toss in 1 cup of halved cherry tomatoes and 1 cup of fresh spinach leaves. Cook for about 3-4 minutes until the spinach wilts and the tomatoes soften. In a mixing bowl, combine 1 cup of fresh basil pesto with 1 cup of heavy cream. Stir until smooth and creamy. This sauce will add rich flavor to your dish. Gently add the drained gnocchi into the skillet with the cooked veggies. Pour the creamy pesto sauce over everything. Stir carefully to coat the gnocchi well. Season with salt and pepper to your taste. Transfer the gnocchi mixture into a greased baking dish. Spread it out evenly. Top with 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Place the dish in the preheated oven. Bake for 20-25 minutes, until the cheese is bubbling and golden brown. Once done, let it cool for a few minutes before serving. Enjoy your creamy, flavorful bake! To get that perfect cheese melt and browning, keep an eye on the oven. Bake your gnocchi for 20 to 25 minutes. You want the cheese to bubble and turn golden brown. If you like a crispier top, broil it for a few minutes after baking. Just watch closely to avoid burning. If you run out of ingredients, don’t worry! You can swap the heavy cream for half-and-half or a dairy-free cream. For the pesto, try sun-dried tomato pesto or even a homemade spinach pesto. If you need a cheese swap, use gouda or feta instead of mozzarella. Each change brings a new twist to the dish. This creamy pesto gnocchi bake pairs well with a simple side salad or garlic bread. A light white wine, like Pinot Grigio, complements the flavors nicely. For a fun twist, try adding some crusty bread to soak up that creamy sauce. Enjoy your meal with friends for a delightful evening! {{image_4}} You can easily add more veggies to this dish. Try using bell peppers, zucchini, or mushrooms. Broccoli also works well. Just chop them into small pieces. Sauté them with garlic before adding to the gnocchi. This adds texture and flavor. It also makes the dish more colorful. Mixing in different vegetables boosts nutrients too. Want to make this dish heartier? Add some protein! Cooked chicken, shrimp, or sausage are great options. Simply sauté them until cooked, and then mix them in with the gnocchi. You can use rotisserie chicken for ease. Shrimp cooks quickly and adds a nice touch. Sausage brings a savory flavor that pairs well with pesto. If you need a gluten-free meal, don't worry! You can swap regular gnocchi for gluten-free gnocchi. Look for brands made from rice or corn. These options still taste great in the bake. You can also use spiralized veggies like zucchini as a base. This keeps the dish light and healthy. Enjoy your creamy pesto gnocchi bake without worry! To keep your creamy pesto gnocchi bake fresh, store it in an airtight container. Let it cool to room temperature first. This helps prevent condensation from forming, which can make your dish soggy. It will last up to three days in the fridge. When ready to enjoy again, simply pull it out and get ready to reheat. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, slice it into portions and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. Label the bag with the date. The gnocchi bake can stay in the freezer for up to three months. When you crave it, just thaw it in the fridge overnight before reheating. To reheat your gnocchi bake, preheat your oven to 350°F (175°C). Place the dish in an oven-safe container if it’s not already. Cover it with foil to keep it moist. Bake for about 20-25 minutes or until it’s hot throughout. You can also use a microwave, but be careful not to overcook it. Heat in short bursts, stirring in between, until warm. Enjoy your creamy pesto gnocchi bake just like the first time! Yes, you can prepare this dish ahead of time. Cook the gnocchi and sauté the veggies. Mix everything in a baking dish but do not bake it yet. Cover the dish and place it in the fridge. When you're ready, just pop it into the oven. This saves time and makes dinner easy. If you don’t have gnocchi, you can use other pasta types. Small pasta shapes like fusilli or penne work well. You can also try using grains like quinoa or farro. These options still give you a tasty dish. You can keep the Creamy Pesto Gnocchi Bake in the fridge for about 3-5 days. Make sure it is in an airtight container. If it smells off or looks strange, it’s best to throw it away. Always prioritize safety when it comes to food. Using store-bought pesto is a great option. It saves time and still tastes good. However, some brands can be too salty or lack that fresh flavor. If you can, taste it before adding it to your dish. You can always add some extra herbs or nuts if needed. This blog post covered a simple and tasty recipe for Creamy Pesto Gnocchi Bake. You learned about the key ingredients, the step-by-step cooking process, and useful tips to enhance your dish. Remember, cooking can be fun and easy. Don't hesitate to adjust the recipe with your favorite veggies or proteins. Storing leftovers properly will keep your meal fresh for later. Enjoy creating this delicious dish with loved ones—it’s sure to impress!

Creamy Pesto Gnocchi Bake

Indulge in a delicious Creamy Pesto Gnocchi Bake that’s sure to impress! This easy recipe combines soft potato gnocchi, fresh basil pesto, and creamy cheeses topped with cherry tomatoes and spinach for a comforting dish. Perfect for family dinners or gatherings, it’s ready in just 40 minutes! Click through to explore this mouthwatering recipe and bring a burst of flavor to your table tonight!
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Ingredients
  

1 lb (450g) potato gnocchi

1 cup fresh basil pesto

1 cup heavy cream

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper, to taste

Fresh basil leaves for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for baking later.

    In a large pot, bring salted water to a rolling boil. Add the gnocchi and cook according to package instructions, typically until they float to the surface, about 2-3 minutes. Once cooked, drain the gnocchi and set aside.

      While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.

        Add the halved cherry tomatoes and fresh spinach to the skillet. Cook for approximately 3-4 minutes, stirring occasionally, until the spinach is wilted and the tomatoes have softened.

          In a mixing bowl, blend together the fresh basil pesto and heavy cream, stirring until the mixture is smooth and well combined.

            Once the spinach and tomatoes have cooked down, gently add the drained gnocchi to the skillet. Pour the creamy pesto mixture over the gnocchi and stir gently to ensure everything is evenly coated. Season with salt and pepper to taste.

              Transfer this delicious gnocchi mixture into a greased baking dish, spreading it out evenly.

                Generously sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the assembled dish.

                  Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is bubbling and golden brown.

                    Once baked, remove the dish from the oven and let it cool for a few minutes before serving.

                      Serve the gnocchi bake garnished with fresh basil leaves for an aromatic touch and added visual appeal.

                        Prep Time: 15 mins | Total Time: 40 mins | Servings: 4-6