Creamy Pesto Gnocchi & Squash Bake

with Spinach & Parmesan Breadcrumbs

40 MIN

+$1.99/serving 4 Servings

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add Pancetta

From the Test Kitchen

This cheesy bake highlights exciting contrast of texture thanks to the irresistibly crispy breadcrumbs that we’re sprinkling atop soft gnocchi and tender squash.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
17.6 oz Gnocchi
½ lb Diced Butternut Squash
5 oz Baby Spinach
4 oz Shredded Fontina Cheese
4 oz Fresh Mozzarella Cheese
¼ cup Grated Parmesan Cheese
¼ cup Cream
⅓ cup Basil Pesto
¼ cup Panko Breadcrumbs
1 Tbsp Red Wine Vinegar
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Start the squash

Place an oven rack in the center of the oven; preheat to 450°F. Place the squash in a large ceramic or metal baking dish (do not use glass). Drizzle with olive oil and season with salt, pepper, and half 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 of 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. Leaving the oven on, remove from the oven.

3 Prepare the remaining ingredients

Meanwhile, wash and dry the spinach. In a bowl, combine the cream (shaking the packet before opening) 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.

4 Cook the pancetta

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate.

5 Finish the bake & serve your dish

To the baking dish, carefully add the vinegar, creamy pesto, and spinach (incorporating handfuls at a time); season with salt and pepper. Stir to combine. Evenly top with the cooked pancetta, fontina, mozzarella (tearing into bite-sized pieces before adding), and seasoned breadcrumbs. Return to the oven and 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 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!