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Creamy Pesto Gnocchi Bake Recipe

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4 from 15 reviews

This Creamy Pesto Gnocchi Bake is a comforting and flavorful Italian-inspired dish that combines tender gnocchi with a rich pesto cream sauce, sun-dried tomatoes, fresh spinach, and a melty blend of mozzarella and Parmesan cheeses. It’s baked to golden perfection, making it a perfect weeknight dinner for 4 servings.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 large garlic cloves, finely chopped
  • 1 teaspoon Italian seasoning mix
  • 1/2 teaspoon red chili flakes
  • 2 cups low-sodium chicken stock
  • 1 pound uncooked shelf-stable gnocchi
  • 4 tablespoons pesto
  • 1 cup half and half
  • 1/2 cup sun-dried tomatoes, sliced
  • 3 cups spinach, roughly torn
  • 1/3 cup Parmesan cheese, grated
  • Salt and freshly ground black pepper to taste
  • 1/2 cup fresh mozzarella, shredded

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the gnocchi dish later.
  2. Sauté Aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add finely diced onion and cook about 5 minutes until softened and translucent. Stir in chopped garlic, Italian seasoning, and red chili flakes and cook for another minute until fragrant.
  3. Simmer Gnocchi: Pour in the chicken stock and bring it to a gentle simmer. Add the uncooked gnocchi and stir well to combine, allowing the gnocchi to cook slightly in the flavorful broth.
  4. Add Creamy Ingredients and Vegetables: Stir in the pesto, half and half, sliced sun-dried tomatoes, and torn spinach. Lower the heat and simmer gently for 2 to 3 minutes until the spinach wilts and the sauce slightly thickens.
  5. Incorporate Cheese and Season: Stir through grated Parmesan cheese. Season the mixture with salt and freshly ground black pepper to taste, keeping the heat gentle to prevent the half and half from splitting.
  6. Top and Bake: Evenly scatter shredded fresh mozzarella over the top of the skillet mixture. Transfer the entire skillet to the preheated oven and bake for 15 to 20 minutes, until the cheese is melted, golden, and bubbling. For a beautifully browned finish, broil for an additional 2 to 3 minutes if desired.
  7. Rest and Serve: Remove from the oven and let the bake rest for a few minutes before serving to allow the flavors to settle and the dish to set slightly.

Notes

  • Use a large oven-safe skillet or sauté pan to easily transfer from stovetop to oven.
  • If you prefer a vegetarian version, substitute chicken stock with vegetable stock.
  • Broiling at the end is optional but enhances the cheese’s golden color and adds a slight crisp.
  • Adjust red chili flakes according to your heat preference.
  • Leftovers store well in the refrigerator for up to 2 days and can be reheated in the oven or microwave.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipeteach.com/creamy-pesto-gnocchi-bake-recipe/