Creamy Pesto Gnocchi Bake
Creamy Pesto Gnocchi Bake

Creamy Pesto Gnocchi Bake

Fresh pesto, crème fraîche and grated parmesan mixed together and baked with fresh gnocchi make for a simple and wholesome dinner. Here, green beans and pine nuts add extra crunch, while wilted spinach freshens up the whole dish. A simple week-night dinner everyone will love.
Total Time
35 Minutes
1 onion, peeled & diced
3 garlic cloves, peeled & diced
1 x 500g pack of gnocchi
100g of green beans, cut into small pieces
150g of fresh pesto
50g of pine nuts
1 pack of spinach
100g of grated veggie-style parmesan cheese
100g of crème fraîche
Squeeze of lemon juice
Olive oil
Pinch of salt
Step 1

Preheat the oven to 200°C, fan setting.

Step 2

Place a large oven-proof pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion feels soft.

Step 3

While the onion is cooking, place the gnocchi and chopped green beans in a pan of boiling salted water over a medium heat. Cook for a couple of minutes until the gnocchi starts floating to the surface. At this point, strain the pasta and beans – reserving a little of the pasta water.

Step 4

Stir the drained gnocchi and green beans through the pan for a couple of minutes until the gnocchi gets a little golden on the outsides.

Step 5

At this point, stir through the pesto, pine nuts, spinach, half of the grated parmesan, crème fraîche and a squeeze of lemon juice. Mix well and cook for a few minutes until the spinach has wilted and everything has come together.

Step 6

Sprinkle over the remaining grated parmesan and bake in the oven for 10 minutes until bubbling and golden.

Recipe courtesy of Bitter Lemon Food. Follow for more recipes @BitterLemonFood.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily