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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Recipe only available for Friday delivery.
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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
    • Calories
      630 Cals (est.)
    Creamy Pesto Gnocchi & Squash Bake with Spinach & Parmesan Breadcrumbs
    • 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

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    Get This Recipe Delivered
    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 to coat. Toss to coat. Bake 15 minutes, or until mostly tender. 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, the 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 roasted 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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