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Pesto Gnocchi Bake
2022-12-22
https://www.metro.ca/userfiles/image/recipes/casserole-gnocchis-poele-pesto-12040.jpg
PT20M
PT15M
PT35M
Preheat the oven to 350(f) degrees. Bring a large pot of salted water to a boil & add the gnocchi. Cook for 5 minutes & strain.In an oven safe skillet or dutch oven over medium heat whisk together the flour & butter until toasted, about 3 minutes. Add the garlic & pesto.Whisk in the milk, cream, chili flakes, salt & pepper. Continue cooking until mixture thickens, about 5 minutes.Stir in the spinach, 1/2 cup mozzarella & parmesan. Once the cheese is fully incorporated, remove from heat & fold in the gnocchi. Sprinkle with remaining mozzarella & bake until the edges are bubbly, about 15 minutes.Serve immediately. Garnish with fresh basil & parmesan.
6-8
Metro
5
1
5
5
2 packages (700 g) Selection Potato Gnocchi
3 tablespoons (45 ml) all-purpose flour
3 tablespoons (45 ml) unsalted buter
2 cloves of garlic, grated
2 tablespoons (30 ml) Irresistibles Basil Pesto
2 1/2 cups (625 mL) whole milk
1/2 cup (125 mL) heavy cream
1/2 teaspoon (2,5 mL) chili flakes
Salt and pepper to taste
1 cup (250 mL) frozen chopped Spinach, thawed and drained
1 cup (250 mL) freshly grated mozzarella, divided
1/2 cup (125 mL) freshly grated Parmesan, plus more for serving
fresh basil or parsley, to garnish
Pesto Gnocchi Bake
6-8
Main course
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
2 packages
(700 g)Selection Potato Gnocchi
-
3 tablespoons
(45 ml)all-purpose flour
-
3 tablespoons
(45 ml)unsalted buter
-
2
cloves of garlic, grated
-
2 tablespoons
(30 ml)Irresistibles Basil Pesto
-
2 1/2 cups
(625 mL)whole milk
-
1/2 cup
(125 mL)heavy cream
-
1/2 teaspoon
(2,5 mL)chili flakes
-
Salt and pepper to taste
-
1 cup
(250 mL)frozen chopped Spinach, thawed and drained
-
1 cup
(250 mL)freshly grated mozzarella, divided
-
1/2 cup
(125 mL)freshly grated Parmesan, plus more for serving
-
fresh basil or parsley, to garnish
Preparation
Preheat the oven to 350(f) degrees. Bring a large pot of salted water to a boil & add the gnocchi. Cook for 5 minutes & strain.
In an oven safe skillet or dutch oven over medium heat whisk together the flour & butter until toasted, about 3 minutes. Add the garlic & pesto.
Whisk in the milk, cream, chili flakes, salt & pepper. Continue cooking until mixture thickens, about 5 minutes.
Stir in the spinach, 1/2 cup mozzarella & parmesan. Once the cheese is fully incorporated, remove from heat & fold in the gnocchi. Sprinkle with remaining mozzarella & bake until the edges are bubbly, about 15 minutes.
Serve immediately. Garnish with fresh basil & parmesan.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
