Creamy Pesto Gnocchi Bake with Spinach, Broccoli & Breadcrumbs
Fast & Easy

Creamy Pesto Gnocchi Bake

with Spinach, Broccoli & Breadcrumbs

40 MIN
+$1.95/serving 4 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This cheesy bake highlights exciting contrast of texture thanks to the irresistibly crispy breadcrumbs that we’re sprinkling atop soft gnocchi and tender vegetables.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    fresh
    ingredients
    Creamy Pesto Gnocchi Bake with Spinach, Broccoli & Breadcrumbs
    Title
    • 3 oz Diced Pancetta
    • 17.6 oz Gnocchi
    • 5 oz Baby Spinach
    • 1 lb Broccoli
    • 1 Lemon
    • 4 oz Shredded Fontina Cheese
    • ⅓ cup Basil Pesto
    • ¼ cup Cream
    • 4 oz Fresh Mozzarella Cheese
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Grated Parmesan Cheese
    time-saving
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    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Start the broccoli
    1 Start the broccoli

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Place in a ceramic or metal baking dish (do not use glass). Drizzle with olive oil and season with salt, pepper, and up to half of the spice blend. Toss to coat; arrange in an even layer. Bake 5 minutes. Leaving the oven on, remove from the oven.

    Add the gnocchi & pancetta
    2 Add the gnocchi & pancetta

    Carefully add the gnocchi, pancetta, and 1/4 cup water to the baking dish. Cover tightly with foil. Bake 9 to 11 minutes, or until the gnocchi are cooked through, the broccoli is tender when pierced with a fork, and the pancetta is cooked through and slightly crispy.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, in a bowl, combine the cream and pesto. In a separate bowl, combine the breadcrumbs, parmesan, remaining spice blend, 1 tablespoon of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Quarter and deseed the lemon.

    Finish the bake & serve your dish
    4 Finish the bake & serve your dish

    To the baking dish, carefully add the creamy pesto, spinach (incorporating handfuls at a time), and the juice of 2 lemon wedges; stir to combine. Season with salt and pepper. Top with the fontina, mozzarella (tearing into bite-sized pieces before adding), and seasoned breadcrumbs. Bake 7 to 9 minutes, or until the cheese is melted and the breadcrumbs are lightly browned and toasted. If desired, turn your oven to the broil function; broil the casserole 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished bake with the remaining lemon wedges on the side. Enjoy!

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    Creamy Pesto Gnocchi Bake

    Start the broccoli
    1 Start the broccoli

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Place in a ceramic or metal baking dish (do not use glass). Drizzle with olive oil and season with salt, pepper, and up to half of the spice blend. Toss to coat; arrange in an even layer. Bake 5 minutes. Leaving the oven on, remove from the oven.

    2 Add the gnocchi & pancetta

    Carefully add the gnocchi, pancetta, and 1/4 cup water to the baking dish. Cover tightly with foil. Bake 9 to 11 minutes, or until the gnocchi are cooked through, the broccoli is tender when pierced with a fork, and the pancetta is cooked through and slightly crispy.

    Add the gnocchi & pancetta
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, in a bowl, combine the cream and pesto. In a separate bowl, combine the breadcrumbs, parmesan, remaining spice blend, 1 tablespoon of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Quarter and deseed the lemon.

    4 Finish the bake & serve your dish

    To the baking dish, carefully add the creamy pesto, spinach (incorporating handfuls at a time), and the juice of 2 lemon wedges; stir to combine. Season with salt and pepper. Top with the fontina, mozzarella (tearing into bite-sized pieces before adding), and seasoned breadcrumbs. Bake 7 to 9 minutes, or until the cheese is melted and the breadcrumbs are lightly browned and toasted. If desired, turn your oven to the broil function; broil the casserole 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished bake with the remaining lemon wedges on the side. Enjoy!

    Finish the bake & serve your dish
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