CHEESY BAKED GNOCCHI IN A PESTO CREAM SAUCE
Pasta
Intermediate

CHEESY BAKED GNOCCHI IN A PESTO CREAM SAUCE

Rich baked gnocchi with pesto alfredo, spinach, mozzarella, and toasted pine nuts.

"OOEY GOOEY CHEESY GOODNESS!!" - Alexia

50 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 2 lbs. Pastene Potato Gnocchi
  • 1 stick Salted Butter
  • 4 cups Light Cream (1 quart)
  • 1 (2 oz) jar Pastene Pignoli (Pine) Nuts
  • 4 tbsp Pastene Pesto Sauce
  • 1/2 cup Pastene Grated Romano Cheese
  • 1/2 cup Pastene Grated Parmesan Cheese
  • Sea Salt (to taste)
  • Cracked Black Pepper (to taste)
  • 2 cups Shredded Whole Milk Mozzarella Cheese
  • 8 slices Whole Milk Mozzarella Cheese
  • 4 cups Baby Spinach, chiffonade
  • 2 tbsp Pastene Extra Virgin Olive Oil

Instructions

1

Make the Pesto Alfredo Sauce

In a large pan, melt the butter over medium-high heat. Slowly add in the light cream and fold in the grated Romano cheese. Stir well and bring to a rapid boil until the sauce begins to bubble and thicken. Once the sauce coats the back of a spoon, lower the heat and fold in the pesto sauce. Mix well and set aside.

2

Cook the Gnocchi

Bring a large pot of salted water to a rapid boil. Add the gnocchi and cook for a few minutes until they float to the top. Remove and transfer to a baking dish.

3

Assemble the Dish

Pour the pesto cream sauce over the cooked gnocchi. Add in the baby spinach, grated Parmesan, and shredded mozzarella. Mix everything well, then pat it down evenly. Top with sliced mozzarella cheese.

4

Bake the Gnocchi

Bake in a preheated oven at 400°F until all of the cheese is melted, bubbly, and golden brown on top.

5

Toast the Pignoli Nuts

In a small pan, heat olive oil over medium heat. Add the pignoli nuts and toast until golden brown. Remove from heat and set aside.

6

Serve and Garnish

Remove the baked gnocchi from the oven. Serve in bowls and top with toasted pignoli nuts and chiffonade spinach. Enjoy this decadent, cheesy Italian masterpiece!