By SW Sarah
Baked pesto gnocchi
1 step
Prep:10minCook:45min
If your household has a soft spot for a cheesy pasta bake, this riff on a classic is bound to go down well. It feels indulgent, but there’s plenty of veg in there, too. Serve with a bitter leaf salad to cut through the delicious richness.
Updated at: Thu, 17 Aug 2023 12:06:00 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories536.1 kcal (27%)
Total Fat24.3 g (35%)
Carbs60.2 g (23%)
Sugars9.6 g (11%)
Protein17.3 g (35%)
Sodium888.3 mg (44%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200C, gas mark 6. Boil the kettle. Put the spinach in a large bowl and cover with boiling water to wilt. Drain the spinach and return to the bowl. Add the gnocchi, frozen peas, pesto and 150ml water to the bowl. Mix, season, then transfer to a baking dish (about 15cm x 25cm). Top with the tomatoes, mozzarella and breadcrumbs; drizzle over the oil. Bake for 45 minutes until golden and bubbling. Serve with a bitter leaf salad, if liked.
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