Oven-Baked Cheesy Pesto Gnocchi
with Spinach & Tomatoes
Ingredients
- 3 oz Diced Pancetta
- 3/4 lb Gnocchi
- 3 oz Baby Spinach
- 4 oz Grape Tomatoes
- 2 Tbsps Mascarpone Cheese
- 1/4 cup Grated Parmesan Cheese
- 4 oz Fresh Mozzarella Cheese
- 1/4 cup Basil Pesto
- 1/4 tsp Crushed Red Pepper Flakes
- 1 Single-Use Aluminum Tray
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 450°F. Wash and dry the fresh produce. In the tray, combine the spinach, gnocchi, pesto, mascarpone, tomatoes, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. 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 & serve your dish
Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 3 minutes. Serve the baked tray garnished with the parmesan. Enjoy!
Protein Variations
Pancetta
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Customized step if you chose Pancetta
Add the pancetta to the tray. Stir to combine. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Return to the oven and bake, uncovered, 4 to 6 minutes, or until the pancetta is cooked through and the cheese is melted. Remove from the oven. Let stand at least 3 minutes. Serve the baked tray garnished with the parmesan. Enjoy!
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