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Creamy Pesto Gnocchi & Squash Bake

with Spinach & Parmesan Breadcrumbs

40 MIN

+$2.95/serving 4 Servings

Wellness at Blue Apron

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add Boneless Chicken Breast Pieces

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

830 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
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

step-by-step

instructions

Cook Along

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.

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 Start the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Turn off the heat.

5 Finish the bake & serve your dish

To the baking dish of baked squash and gnocchi, add the vinegar, creamy pesto, partially cooked chicken, and spinach (carefully incorporating handfuls at a time); 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 chicken is cooked through. 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!