Creamy Spinach & Mushroom Gnocchi with Mozzarella & Parmesan
Ready to Cook

Creamy Spinach & Mushroom Gnocchi

with Mozzarella & Parmesan

35 MIN
2 Servings
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    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, verdant spinach, and earthy mushrooms are baked in a decadent sauce featuring 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
      700 Cals (est.)
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    fresh
    ingredients
    Creamy Spinach & Mushroom Gnocchi with Mozzarella & Parmesan
    Title
    • 17.6 oz Gnocchi
    • 3 oz Baby Spinach
    • 4 oz Fresh Mozzarella Cheese
    • 4 oz Mushrooms
    • ¼ cup Cream
    • 1½ Tbsps Mushroom Duxelles
    • ⅓ cup Béchamel Sauce
    • ¼ cup Grated Parmesan Cheese
    • 1 Single-Use Aluminum Tray
    Prepare the ingredients & make the base
    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 fresh produce. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, 3/4 of the gnocchi (you will have extra), mushroom duxelles, mushrooms (tearing into bite-sized pieces before adding), 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.

    Bake the tray
    2 Bake the tray

    Tightly cover the tray with foil; place directly onto an oven rack and bake 25 minutes. Leaving the oven on, remove from the oven.

    Add the cheese & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients & make the base
    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 fresh produce. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, 3/4 of the gnocchi (you will have extra), mushroom duxelles, mushrooms (tearing into bite-sized pieces before adding), 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; place directly onto an oven rack and bake 25 minutes. Leaving the oven on, remove from the oven.

    Bake the tray
    Add the cheese & serve your dish
    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!

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