Baked pesto gnocchi

Name: Baked pesto gnocchi
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian, Mediterranean, European
Ingredients: 115g baby leaf spinach; 450g Dellí Ugo Potato Gnocchi; 90g frozen garden peas; 145g No.1 Pesto Alla Genovese; 65g sundried tomatoes, roughly chopped; 125g mozzarella, torn into 2cm chunks; 35g panko breadcrumbs; 1 tbsp olive oil

1 step

Prep:10minCook:45min

If your household has a soft spot for a cheesy pasta bake, this riff on a classic is bound to go down well. It feels indulgent, but there’s plenty of veg in there, too. Serve with a bitter leaf salad to cut through the delicious richness.

Updated at: Thu, 17 Aug 2023 12:06:00 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories535.6 kcal (27%)

Total Fat24.3 g (35%)

Carbs60.3 g (23%)

Sugars9.3 g (10%)

Protein17.3 g (35%)

Sodium844.3 mg (42%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

115gbaby leaf spinach

450gPotato Gnocchi

90gfrozen garden peas

145gPesto Alla Genovese

No.1

65gsundried tomatoes

roughly chopped

125gmozzarella

torn into 2cm chunks

35gpanko breadcrumbs

1 Tbspolive oil

Instructions

Step 1

Preheat the oven to 200C, 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; drizzle over the oil. Bake for 45 minutes until golden and bubbling. Serve with a bitter leaf salad, if liked.

View on waitrose.com

↑Support creators by visiting their site 😊