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Baked pesto gnocchi

Baked pesto gnocchi

By Hannah Lai
10’ Prep time
45’ Cook time
55’ Total time
456 Calories
4 Serving

Summary

If your household has a soft spot for a cheesy pasta bake, this riff on a classic is bound to go down well. there’s plenty of veg in there, too! serve with a bitter leaf salad to cut through the delicious richness.
Hannah Lai 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Boil the kettle. Put the spinach in a large bowl and cover with boiling water to wilt. Drain the spinach and return to the bowl. Add the gnocchi, frozen peas, pesto and 150ml water to the bowl. Mix, season, then transfer to a baking dish about 15cm x 25cm. Top with the tomatoes, mozzarella and breadcrumbs, then drizzle over the oil. Bake for 45 minutes until golden and bubbling. Serve with a bitter leaf salad, if liked.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Mozzarella
    Mozzarella
    125 grams
  • Panko breadcrumbs
    Panko breadcrumbs
    35 grams
  • Baby leaf spinach
    Baby leaf spinach
    115 grams
  • Essential waitrose potato gnocchi
    Essential waitrose potato gnocchi
    450 grams
  • Frozen garden peas
    Frozen garden peas
    90 grams
  • Pesto
    Pesto
    145 grams
  • Sundried tomatoes in oil
    Sundried tomatoes in oil
    65 grams
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