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

Name: One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indonesian
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)

Perfect, cheesy, tasty comfort food

⏱️ 55 min 🔪 Prep: 10 min 🔥 Cook: 45 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

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

Foto: Half Baked Harvest

Ingredients

6 servings

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)

Steps

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.

Nutrition Facts (per serving)

Macronutrients

Calories28014% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $1.73

Per Serving $0.29/serving

🏠 Save ~$3.47 compared to buying!

📋 Price Breakdown (18% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
[chunky basil pesto \| https	1 cup	-	-
roasted garlic	10 cloves	-	-
can whole peeled fire roasted tomatoes	1 ounce	$0.75/kg	$0.07
enchilada sauce	0.5 cup	$1.25/100g	$1.48
balsamic vinegar	0.25 cup	-	-
heavy cream	0.5 cup	-	-
butter	1 tablespoon	-	-
frozen spinach	8 ounces	-	-
fresh basil	1 cup	-	-
fresh sage	0.25 cup	-	-
salt + pepper	-	-	-
cherry tomatoes	1 cup	$0.75/kg	$0.18
box gnocchi	1 ounce	-	-
whole milk ricotta cheese	6 ounces	-	-
gorgonzola cheese	4 ounces	-	-
shredded parmesan + more for serving	0.5 cup	-	-
fresh basil + sage	-	-	-