Cheesy Pesto Gnocchi
with Spinach & Tomatoes
Ingredients
- 3 oz Diced Pancetta
- 1/2 lb Gnocchi
- 3 oz Baby Spinach
- 6 oz Grape Tomatoes
- 2 Tbsp Mascarpone Cheese
- 1/4 cup Grated Parmesan Cheese
- 4 oz Fresh Mozzarella Cheese
- 1/2 cup Basil Pesto
- 1/4 tsp Crushed Red Pepper Flakes
- 1 Single-Use Aluminum Tray
From your pantry:
Instructions
-
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.
- In the tray, combine 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 the tray. Season with salt and pepper; stir to thoroughly combine.
-
Bake the tray & serve your dish
- Tightly cover the tray 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 tray garnished with the parmesan. Enjoy!
Protein Variations
Pancetta
-
CUSTOMIZED STEP 2 if you chose Pancetta
- Add the pancetta. Stir to combine.
- Tightly cover the tray 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 and the pancetta is cooked through.
- Remove from the oven. Let stand at least 3 minutes.
- Serve the baked tray garnished with the parmesan. Enjoy!
Contains: Wheat, Milk, Eggs
Cooking Tip: The tray provided should only be used for cooking. It is not suitable for storing ingredients prior to cooking or the finished recipe after baking. Oxidation may occur.
📷 View Original Recipe Card
