Creamy Pesto Gnocchi & Squash Bake with Spinach & Parmesan Breadcrumbs
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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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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    fresh
    ingredients
    Creamy Pesto Gnocchi & Squash Bake with Spinach & Parmesan Breadcrumbs
    Title
    • 17.6 oz Gnocchi
    • 8 oz Diced Butternut Squash
    • ⅓ cup Basil Pesto
    • ¼ cup Cream
    • 4 oz Fresh Mozzarella Cheese
    • 4 oz Shredded Fontina Cheese
    • 5 oz Baby Spinach
    • 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
    • 1 Tbsp Red Wine Vinegar

    Creamy Pesto Gnocchi & Squash Bake

    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 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.

    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, depending on how spicy you'd like the dish to be; 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); stir to combine. Season with salt and pepper. Evenly 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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