Creamy Pesto Gnocchi & Squash Bake with Spinach & Parmesan Breadcrumbs
Greatest Hits

Creamy Pesto Gnocchi & Squash Bake

with Spinach & Parmesan Breadcrumbs

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at
Learn more at
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • add Hot Italian Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
  • Keep it Vegetarian
    I don't want to make any changes to my meal
  • add Boneless Chicken Breast Pieces
    add 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • Keep it Vegetarian

    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.

    Get Cooking

    Dietary Information

    • Nutrition
    • Calories
      630 Cals (est.)
    Creamy Pesto Gnocchi & Squash Bake with Spinach & Parmesan Breadcrumbs
    • 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

    Tips from Home Chefs

    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 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 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
    Browse Steps
    1 of 4