Baked pesto gnocchi
A cheesy gnocchi bake with spinach, peas and sundried tomatoes. Serve with a bitter leaf salad to cut through the richness.
4 servings
Ingredients
- 115g baby leaf spinach
- 450g potato gnocchi
- 90g frozen garden peas
- 145g pesto alla Genovese
- 65g sundried tomatoes, roughly chopped
- 125g mozzarella, torn into 2cm chunks
- 35g panko breadcrumbs
- 1 tbsp olive oil
Method
- Heat the oven to 200C/gas 6 and boil the kettle.
- Put the spinach in a large bowl, pour over boiling water to wilt it, then drain and return it to the bowl.
- Add the gnocchi, peas, pesto and 150ml water. Mix well and season.
- Tip into a baking dish of roughly 15cm x 25cm. Scatter over the tomatoes, mozzarella and breadcrumbs, then drizzle with the oil.
- Bake for 45 mins until golden and bubbling.
Notes
Good with a bitter leaf salad on the side.
From Waitrose