Creamy Spinach & Mushroom Gnocchi
with Mozzarella & Parmesan
Ingredients
- 2 oz Diced Pancetta
- 1/2 lb Gnocchi
- 3 oz Baby Spinach
- 3 oz Caramelized Onions & Garlic
- 4 oz Fresh Mozzarella Cheese
- 1 1/2 Tbsps Mushroom Duxelles
- 1/4 cup Grated Parmesan Cheese
- 1 Single-Use Aluminum Tray
- 1/4 cup Cream
- 1/4 cup Béchamel Sauce
From your pantry:
Instructions
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Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the spinach. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, gnocchi, mushroom duxelles, caramelized onions, cream (shaking the packet before opening), and béchamel. Stir to combine. Add 2 tablespoons of water to the tray. Season with salt and pepper; stir to thoroughly combine.
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Bake the tray
Tightly cover the tray with foil and bake 20 minutes. Leaving the oven on, remove from the oven.
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Add the cheese & serve your dish
Carefully remove and discard the foil. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Return to the oven and bake, uncovered, 6 to 8 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 3 minutes before serving. Serve the baked tray garnished with the parmesan. Enjoy!
Protein Variations
Pancetta
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Prepare the ingredients & make the base
Prepare the ingredients and make the base as directed in Step 1, adding the pancetta.
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Add the cheese & serve your dish
Carefully remove and discard the foil. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Return to the oven and bake, uncovered, 6 to 8 minutes, or until the pancetta is cooked through and the cheese is melted. Remove from the oven. Let stand at least 3 minutes before serving. Serve the baked tray garnished with the parmesan. Enjoy!
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