Baked pesto gnocchi

Name: Baked pesto gnocchi
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 115 g baby leaf spinach; 450 g potato gnocchi; 90 g frozen garden peas; 145 g No.1 Pesto Alla Genovese; 65 g sundried tomatoes, roughly chopped; 125 g mozzarella, torn into 2cm chunks; 35 g panko breadcrumbs; 1 tbsp olive oil

If your household has a soft spot for a cheesy pasta bake, this riff on a classic is bound to go down well. There’s plenty of veg in there, too! Serve with a bitter leaf salad to cut through the delicious richness.

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Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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115g baby leaf spinach
450g 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

Preheat the oven to 200ºC, 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, then drizzle over the oil. Bake for 45 minutes until golden and bubbling. Serve with a bitter leaf salad, if liked.

Typical values per serving when made using specific products in recipe