Gnocchi and the delicious flavours of pesto and Parmesan in a creamy sauce… can it get any better? This creamy pesto gnocchi bake recipe is perfect for an easy mid week lunch or dinner to share with friends and family.
Function: Circo Therm®
Creamy Pesto Gnocchi Bake
Ingredients
500g store bought gnocchi (see notes for homemade recipes)
2 tablespoons oil
1 large onion , chopped
4 cloves garlic, crushed
300mls cream for cooking
1/2 cup vegetable stock
60g baby spinach leaves
2 cups basil leaves, roughly chopped
1/3 cup shredded Parmesan
Salt and pepper, to taste
1/2 cup grated tasty cheese
1/4 cup shredded Parmesan
1/2 cup pine nuts
Method
To start your creamy pesto gnocchi bake, preheat oven to 180°C on CircoTherm®.
Boil the gnocchi on induction setting 9 according to the instructions on the pack, drain and place into a 2 litre enamel oven baking dish.
Heat the oil in a large fry pan on a medium heat, Induction setting 6 or 7 and sauté the onion and garlic for 3-5 minutes or until softened.
Stir in the cream and stock, bring to the boil on induction setting 9 then reduce to setting 6. Add the spinach, basil and cheese and simmer for another 2-3 minutes. Season to taste. Pour the creamy sauce over the gnocchi then top with the cheeses and pine nuts.
Bake for 15-20 minutes until heated through and golden. Serve.
Notes
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.