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In the realm of comfort food, few dishes satisfy the soul like a Creamy Pesto Gnocchi Bake. This dish is a delightful marriage of rich, creamy flavors and the tender bite of gnocchi, making it the perfect choice for everything from intimate weeknight dinners to festive gatherings with family and friends. Gnocchi, a type of Italian pasta made from potatoes, flour, and eggs, serves as the heart of this comforting bake. When combined with a luscious pesto sauce and a medley of fresh vegetables, it transforms into a hearty meal that is both indulgent and satisfying.

Creamy Pesto Gnocchi Bake

Discover the ultimate comfort food with this Creamy Pesto Gnocchi Bake recipe! Soft, pillowy gnocchi is enveloped in a rich pesto cream sauce, complemented by vibrant spinach and juicy cherry tomatoes. Perfect for cozy family dinners or hosting friends, this dish is simple to prepare yet impressively delicious. Customize it with fresh ingredients or seasonal veggies to suit your taste. Embrace indulgence and warmth with every comforting bite!
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Ingredients
  

1 pound potato gnocchi (store-bought or homemade)

1 cup heavy cream

1 cup basil pesto (homemade or store-bought)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups fresh spinach leaves, roughly chopped

1 cup cherry tomatoes, halved

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking.

    Cook the Gnocchi: In a large pot, bring salted water to a rolling boil. Carefully add the gnocchi and cook according to package instructions. This usually takes about 2-3 minutes until they float to the surface, indicating they are done. Drain the gnocchi and set aside.

      Sauté the Vegetables: While the gnocchi cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until it becomes fragrant. Next, toss in the chopped fresh spinach and halved cherry tomatoes. Cook for an additional 2-3 minutes, or until the spinach has wilted. Season with salt and pepper to taste.

        Combine Cream and Pesto: In a mixing bowl, whisk together the heavy cream and pesto until smooth and fully blended.

          Mix Everything Together: Transfer the cooked gnocchi into the skillet with the sautéed vegetables. Pour the creamy pesto mixture over the gnocchi, and gently stir to ensure all ingredients are well combined and the gnocchi is evenly coated.

            Transfer to Baking Dish: Pour the gnocchi and vegetable mixture into a greased 9x13 inch (or similarly sized) baking dish. Spread it out evenly to ensure even cooking.

              Add Cheese Topping: Generously sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the gnocchi mixture.

                Bake: Place the baking dish in your preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.

                  Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. For a fresh touch, garnish with whole basil leaves if desired. Serve warm and savor the creamy deliciousness!

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4-6 servings

                      - Presentation Tips: To elevate your dish, serve in individual ramekins or bowls, topped with a sprinkle of extra Parmesan and a drizzle of olive oil for added flair.