Mozzarella & Tomato Gnocchi with Spinach & Parmesan
Ready to Cook

Mozzarella & Tomato Gnocchi

with Spinach & Parmesan

45 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! This quick, comforting gnocchi bake features juicy tomatoes, spinach, spicy Calabrian chile paste, and more—all topped off with a layer of melty mozzarella.

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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    fresh
    ingredients
    Mozzarella & Tomato Gnocchi with Spinach & Parmesan
    Title
    • 12 oz Gnocchi
    • 3 oz Baby Spinach
    • 4 oz Grape Tomatoes
    • 1 8-Oz Can Tomato Sauce
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Cream
    • ¼ cup Grated Parmesan Cheese
    • 4 oz Fresh Mozzarella Cheese
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Single-Use Aluminum Tray

    Mozzarella & Tomato Gnocchi

    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 450°F. Wash and dry the fresh produce. In the tray, combine the spinach, gnocchi, tomato sauce, cream (shaking the packet before opening), tomatoes, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the tray

    Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven.

    Bake the tray
    Finish & serve your dish
    3 Finish & serve your dish

    Carefully remove the foil. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Return to the oven and bake, uncovered, 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 3 minutes before serving. Serve the baked tray topped with the parmesan. Enjoy! 

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