Creamy Pesto Gnocchi & Squash Bake with Spinach & Parmesan Breadcrumbs

Creamy Pesto Gnocchi & Squash Bake

with Spinach & Parmesan Breadcrumbs

40 MIN
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
      630 Cals (est.)
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    ingredients
    Creamy Pesto Gnocchi & Squash Bake with Spinach & Parmesan Breadcrumbs
    Title
    • 17.6 oz Gnocchi
    • 4 oz Shredded Fontina Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Red Wine Vinegar
    Start the squash
    1 Start the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Place the squash in a large baking dish. Drizzle with olive oil and season with salt, pepper, and up to half of the spice blend . Toss to coat. Bake 15 minutes. Leaving the oven on, remove from the oven.

    Add the gnocchi
    2 Add the gnocchi

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

    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; season with salt and pepper. 

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

    To the baking dish of baked squash and gnocchi, add the vinegar, creamy pesto, and spinach (carefully incorporating handfuls at a time); toss 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. Enjoy!

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    Start the squash
    1 Start the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Place the squash in a large baking dish. Drizzle with olive oil and season with salt, pepper, and up to half of the spice blend . Toss to coat. Bake 15 minutes. Leaving the oven on, remove from the oven.

    2 Add the gnocchi

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

    Add the gnocchi
    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; season with salt and pepper. 

    4 Finish the bake & serve your dish

    To the baking dish of baked squash and gnocchi, add the vinegar, creamy pesto, and spinach (carefully incorporating handfuls at a time); toss 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. Enjoy!

    Finish the bake & serve your dish
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