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Baked pesto gnocchi
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If your household has a soft spot for a cheesy pasta bake, this riff on a classic is bound to go down well. It feels indulgent, but there’s plenty of veg in there, too. Serve with a bitter leaf salad to cut through the delicious richness.
115g baby leaf spinach
450g Dellí Ugo Potato Gnocchi
90g frozen garden peas
145g No.1 Pesto Alla Genovese
65g sundried tomatoes, roughly chopped
125g mozzarella, torn into 2cm chunks
35g panko breadcrumbs
1 tbsp olive oil
1 Preheat the oven to 200∫C, gas mark 6. Boil the kettle. Put the spinach in a large bowl and cover with boiling water to wilt. Drain the spinach and return to the bowl. Add the gnocchi, frozen peas, pesto and 150ml water to the bowl. Mix, season, then transfer to a baking dish (about 15cm x 25cm). Top with the tomatoes, mozzarella and breadcrumbs; drizzle over the oil. Bake for 45 minutes until golden and bubbling. Serve with a bitter leaf salad, if liked.
Typical values per serving:
This recipe was first published in February 2022.