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

Oven-Baked Cheesy Pesto Gnocchi

with Spinach & Tomatoes

40 MIN
+$3.99/serving 4 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 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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    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
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    ingredients
    Oven-Baked Cheesy Pesto Gnocchi with Spinach & Tomatoes
    Title
    • 6 oz Diced Pancetta
    • 1½ lbs Gnocchi
    • ¼ cup Mascarpone Cheese
    • ½ cup Grated Parmesan Cheese
    • ⅔ cup Basil Pesto
    • 5 oz Baby Spinach
    • ½ lb Grape Tomatoes
    • ½ tsp Crushed Red Pepper Flakes
    • ½ lb Fresh Mozzarella Cheese
    • 2 Single-Use Aluminum Trays
    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.

    Bake the trays & serve your dish
    2 Bake the trays & serve your dish

    Evenly divide the pancetta between the two trays. Stir to combine. 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 pancetta is cooked through and the cheese is melted. Remove from the oven. Let stand at least 3 minutes. Serve the baked trays 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 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

    Evenly divide the pancetta between the two trays. Stir to combine. 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 pancetta is cooked through and 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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