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

By vealam

Ingredients

• 1 cup chunky basil pesto
• 10 roasted garlic cloves, mashed* OR 2 cloves, garlic, grated or minced
• 1 (24 ounce) can whole peeled fire roasted tomatoes
• 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 (16 ounce) box gnocchi
• 6 ounces (or more) whole milk ricotta cheese
• 4 ounces gorgonzola cheese (may use goat cheese or feta cheese), crumbled
• 1/2 cup shredded parmesan + more for serving
• fresh basil + sage, for serving

Details

Servings 4
Adapted from halfbakedharvest.com

Preparation

Step 1

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.