Ready to Cook

Creamy Spinach & Mushroom Gnocchi

with Mozzarella & Parmesan

35 MIN

2 Servings

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Keep it Vegetarian

From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, pillowy gnocchi and verdant spinach are baked in a decadent sauce featuring earthy mushroom duxelles and béchamel—all baked under a layer of melty mozzarella.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Gnocchi
¼ cup Cream
1½ Tbsps Mushroom Duxelles
3 oz Baby Spinach
⅓ cup Béchamel Sauce
4 oz Fresh Mozzarella Cheese
¼ cup Grated Parmesan Cheese
3 oz Caramelized Onions & Garlic
1 Single-Use Aluminum Tray

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the spinach. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, gnocchi, mushroom duxelles, caramelized onions, cream (shaking the packet before opening), and béchamel. Stir to combine. Add 2 tablespoons of water to the tray. Season with salt and pepper; stir to thoroughly combine.

2 Bake the tray

Tightly cover the tray with foil and bake 20 minutes. Leaving the oven on, remove from the oven.

3 Add the cheese & serve your dish

Carefully remove and discard the foil. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Return to the oven and bake, uncovered, 6 to 8 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 3 minutes before serving. Serve the baked tray garnished with the parmesan. Enjoy!