Pesto Spinach Gnocchi Bake: Prepare to be amazed by this incredibly easy and satisfying dish that will redefine your weeknight dinners! Imagine pillowy soft gnocchi, bathed in a vibrant pesto sauce, studded with fresh spinach, and blanketed with a generous layer of melted mozzarella. This isn’t just a meal; it’s a warm, comforting hug on a plate.
Gnocchi, those delightful little potato dumplings, have a rich history rooted in Italian culinary tradition. While their exact origins are debated, variations of gnocchi have been enjoyed since Roman times. Over the centuries, regional adaptations have emerged, each with its unique twist. Our Pesto Spinach Gnocchi Bake takes this classic ingredient and elevates it with the bright, herbaceous flavors of pesto, a sauce hailing from Genoa, Italy.
What makes this dish so irresistible? It’s the perfect combination of textures and tastes. The soft, slightly chewy gnocchi contrasts beautifully with the creamy pesto and the tender spinach. The melted mozzarella adds a gooey, cheesy goodness that everyone loves. Plus, it’s incredibly convenient! This Pesto Spinach Gnocchi Bake comes together quickly with minimal effort, making it ideal for busy weeknights or when you’re craving a comforting meal without spending hours in the kitchen. I promise, this will become a new family favorite!
Ingredients:
- For the Gnocchi:
- 1.5 lbs (approximately 680g) pre-made potato gnocchi
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Pesto Spinach Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 5 oz (approximately 140g) fresh spinach, roughly chopped
- 1/2 cup heavy cream
- 1/2 cup prepared pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- For the Cheese Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preparing the Pesto Spinach Sauce:
- Sauté the Garlic: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as this will make it bitter. I like to keep a close eye on it and stir frequently.
- Wilt the Spinach: Add the roughly chopped spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted and reduced in volume. This usually takes about 3-5 minutes. Don’t worry if it seems like a lot of spinach at first; it will shrink down considerably.
- Add Cream and Pesto: Pour in the heavy cream and stir to combine. Bring the mixture to a simmer, then add the prepared pesto and 1/4 cup of grated Parmesan cheese. Stir well until everything is evenly incorporated and the sauce is smooth and creamy.
- Season the Sauce: Season the sauce with salt, pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed. Remember that pesto can be quite salty, so start with a small amount of salt and add more to taste. I usually add a pinch of salt and a few grinds of black pepper.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for about 5 minutes, stirring occasionally, to allow the flavors to meld together. This step really helps to deepen the flavor of the sauce.
Cooking the Gnocchi:
- Boil Water: Bring a large pot of salted water to a rolling boil. The salt helps to season the gnocchi as they cook.
- Cook the Gnocchi: Add the gnocchi to the boiling water. They will initially sink to the bottom, but as they cook, they will rise to the surface. Once the gnocchi float to the top, cook them for an additional 1-2 minutes. Be careful not to overcook them, as they can become mushy.
- Drain the Gnocchi: Drain the gnocchi in a colander. Don’t rinse them, as you want them to retain some of the starchy water, which will help the sauce cling to them.
- Optional: Pan-Fry for Extra Texture: For a slightly crispier texture, you can pan-fry the gnocchi after boiling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the drained gnocchi and cook, stirring occasionally, until they are lightly golden brown and slightly crispy on the outside. This step is optional, but I highly recommend it for added flavor and texture.
Assembling and Baking the Gnocchi Bake:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Combine Gnocchi and Sauce: Add the cooked gnocchi (whether boiled or pan-fried) to the skillet with the pesto spinach sauce. Gently toss to coat the gnocchi evenly in the sauce. Make sure every piece is nicely covered.
- Transfer to Baking Dish: Transfer the gnocchi and sauce mixture to a 9×13 inch baking dish. Spread it out evenly in the dish.
- Add Cheese Topping: In a small bowl, combine the shredded mozzarella cheese and the remaining grated Parmesan cheese. Sprinkle the cheese mixture evenly over the top of the gnocchi and sauce. I like to make sure the cheese covers the entire surface for a nice, bubbly topping.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it towards the end to prevent the cheese from burning.
- Rest (Optional): Let the gnocchi bake rest for a few minutes before serving. This allows the cheese to set slightly and makes it easier to serve.
Serving Suggestions:
- Garnish: Garnish with fresh basil leaves or a sprinkle of extra Parmesan cheese before serving.
- Side Dishes: Serve the Pesto Spinach Gnocchi Bake as a main course with a side salad or some crusty bread for dipping into the sauce. A simple green salad with a light vinaigrette is a great complement to the richness of the bake.
- Wine Pairing: Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. The acidity of the wine will cut through the richness of the dish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Tips and Variations:
- Homemade Pesto: For the best flavor, use homemade pesto. You can easily make your own pesto using fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. There are tons of great recipes online!
- Different Cheeses: Feel free to experiment with different cheeses in the topping. Provolone, fontina, or even a little bit of goat cheese would be delicious.
- Add Protein: Add cooked chicken, sausage, or shrimp to the gnocchi bake for a heartier meal. I often add some grilled chicken breast that I’ve diced up.
- Vegetable Variations: Add other vegetables to the sauce, such as sun-dried tomatoes, mushrooms, or bell peppers. Sauté them along with the garlic before adding the spinach.
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether.
- Make Ahead: You can assemble the gnocchi bake ahead of time and store it in the refrigerator until ready to bake. Just add a few extra minutes to the baking time to ensure it’s heated through.
- Gluten-Free Option: Use gluten-free gnocchi to make this dish gluten-free. Many brands offer gluten-free gnocchi made from potato or rice flour.
- Vegan Option: To make this dish vegan, use vegan gnocchi, vegan pesto, and vegan cheese. You can also substitute the heavy cream with a plant-based cream alternative, such as cashew cream or coconut cream.
Troubleshooting:
- Sauce Too Thick: If the sauce becomes too thick, add a little bit of milk or vegetable broth to thin it out.
- Sauce Too Thin: If the sauce is too thin, simmer it for a few more minutes to allow it to reduce and thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.
- Gnocchi Sticking: To prevent the gnocchi from sticking together while cooking, make sure the water is boiling rapidly and add a tablespoon of olive oil to the water.
- Cheese Burning: If the cheese starts to brown too quickly, cover the baking dish with aluminum foil for the last few minutes of baking.
Nutritional Information (Approximate):
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 550-650 per serving
- Fat: 30-40g
- Saturated Fat: 15-20g
- Cholesterol: 80-100mg
- Sodium: 800-1000mg
- Carbohydrates: 50-60g
- Fiber: 3-5g
- Sugar: 5-7g
- For the best flavor, use homemade pesto.
- Feel free to experiment with different cheeses in the topping. Provolone, fontina, or even a little bit of goat cheese would be delicious.
- Add cooked chicken, sausage, or shrimp to the gnocchi bake for a heartier meal.
- Add other vegetables to the sauce, such as sun-dried tomatoes, mushrooms, or bell peppers. Sauté them along with the garlic before adding the spinach.
- Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether.
- You can assemble the gnocchi bake ahead of time and store it in the refrigerator until ready to bake. Just add a few extra minutes to the baking time to ensure it’s heated through.
- Use gluten-free gnocchi to make this dish gluten-free.
- To make this dish vegan, use vegan gnocchi, vegan pesto, and vegan cheese. You can also substitute the heavy cream with a plant-based cream alternative, such as cashew cream or coconut cream.
- If the sauce becomes too thick, add a little bit of milk or vegetable broth to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to allow it to reduce and thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.
- To prevent the gnocchi from sticking together while cooking, make sure the water is boiling rapidly and add a tablespoon of olive oil to the water.
- If the cheese starts to brown too quickly, cover the baking dish with aluminum foil for the last few minutes of baking.
Conclusion:
This Pesto Spinach Gnocchi Bake is more than just a meal; it’s a warm hug on a plate, a celebration of simple ingredients transformed into something truly special. I know, I know, I might be biased, but trust me on this one – you absolutely *need* to try this recipe. The combination of pillowy soft gnocchi, vibrant pesto, and the subtle earthiness of spinach, all baked to golden, bubbly perfection, is simply irresistible. It’s the kind of dish that will have everyone reaching for seconds (and maybe even thirds!).
But what makes this bake a real winner is its versatility. Looking for a quick weeknight dinner? This comes together in under an hour. Want to impress guests at a dinner party? This bake is elegant enough to serve as a main course. Need a comforting dish to bring to a potluck? Look no further! It’s truly a crowd-pleaser.
Beyond the basic recipe, there are so many ways to customize it to your liking. For a richer flavor, try adding a dollop of ricotta cheese on top before baking. If you’re a meat lover, consider incorporating some cooked Italian sausage or crispy bacon. For a vegetarian twist, add some roasted vegetables like bell peppers, zucchini, or mushrooms. And if you’re feeling adventurous, experiment with different types of pesto – sun-dried tomato pesto or even a kale pesto would be delicious!
Serving suggestions are endless too. A simple side salad with a light vinaigrette is the perfect complement to the richness of the bake. Crusty bread for soaking up all that delicious pesto sauce is a must. And for a truly decadent experience, serve it with a glass of chilled white wine.
I’ve made this Pesto Spinach Gnocchi Bake countless times, and each time it’s a hit. It’s become a staple in my household, and I have a feeling it will become one in yours too. It’s the perfect balance of comfort food and sophisticated flavors, making it a dish that appeals to everyone.
Don’t just take my word for it, though. I urge you to give this recipe a try. I promise you won’t be disappointed. And once you do, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear how much you enjoyed this delicious and easy-to-make bake. Happy cooking! I am confident that this Pesto Spinach Gnocchi Bake will become a family favorite.
Pesto Spinach Gnocchi Bake: A Delicious & Easy Recipe
Pillowy potato gnocchi in creamy pesto spinach sauce, topped with melted mozzarella and Parmesan, baked to golden perfection. A comforting Italian-inspired dish!
Ingredients
Instructions
