Oven-Baked Cheesy Pesto Gnocchi with Spinach & Tomatoes
Ready to Cook

Oven-Baked Cheesy Pesto Gnocchi

with Spinach & Tomatoes

40 MIN
4 Servings
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    From the Test Kitchen

    Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This hearty and comforting gnocchi dish features herbaceous basil pesto, creamy mascarpone, and a duo of spinach and tomatoes all baked under a layer of melty mozzarella cheese.

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    Dietary Information

    • Nutrition
    • Calories
      730 Cals (est.)
    Oven-Baked Cheesy Pesto Gnocchi with Spinach & Tomatoes
    • 1½ lbs Gnocchi
    • ¼ cup Mascarpone Cheese
    • ⅔ cup Basil Pesto
    • ½ cup Grated Parmesan Cheese
    • 5 oz Baby Spinach
    • ½ lb Grape Tomatoes
    • ½ tsp Crushed Red Pepper Flakes
    • ½ lb Fresh Mozzarella Cheese
    • 2 Single-Use Aluminum Trays

    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 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the spinach, gnocchi, pesto, mascarpone, tomatoes, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the trays & serve your dish

    Tightly cover the trays with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 3 minutes. Serve the baked trays garnished with the parmesan. Enjoy!

    Bake the trays & serve your dish
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