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4.50 from 18 votes

One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.

Perfect, cheesy, tasty comfort food
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6 Servings
Calories: 280kcal

Ingredients

  • 1 cup [chunky basil pesto | https://www.halfbakedharvest.com/20-minute-brown-butter-chunky-basil-pesto-pasta/] or store bought
  • 10 cloves roasted garlic mashed* OR 2 cloves, garlic, grated or minced
  • 1 ounce can whole peeled fire roasted tomatoes 24
  • 1/2 cup enchilada sauce
  • 1/4 cup balsamic vinegar
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 8 ounces frozen spinach thawed and squeezed of excess water
  • 1 cup fresh basil chopped
  • 1/4 cup fresh sage chopped
  • salt + pepper to taste
  • 1 cup cherry tomatoes
  • 1 ounce box gnocchi 16
  • 6 ounces whole milk ricotta cheese or more
  • 4 ounces gorgonzola cheese crumbled, may use goat cheese or feta cheese
  • 1/2 cup shredded parmesan + more for serving
  • fresh basil + sage for serving

Instructions

  • Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.
  • To the greased baking dish, add the pesto, garlic, tomato sauce, enchilada sauce, balsamic vinegar, heavy cream and butter. Whisk everything together to combine.
  • Stir in the spinach, basil, sage, salt + pepper. Add the tomatoes and gnocchi. Toss to combine.
  • Dollop the ricotta over top the dish and sprinkle the gorgonzola + parmesan on next. Cover the dish with foil and place in the oven. Bake for 25-30 minutes, remove the foil and continue baking another 10-15 minutes or until the sauce has thickened slightly, the cheese is bubbly and the gnocchi is soft.
  • Remove from the oven and top with fresh herbs. Serve with more parmesan.

Notes

*To roast the garlic, preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.

Nutrition

Calories: 280kcal | Carbohydrates: 15g | Protein: 15g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 1111mg | Potassium: 343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6560IU | Vitamin C: 11mg | Calcium: 429mg | Iron: 2.3mg