Creamy Pesto Spinach Gnocchi Bake With Lemon Ricotta Swirl

Looking for a weeknight dinner that feels special? This Creamy Pesto Spinach Gnocchi Bake with Lemon Ricotta Swirl is exactly what you need! Tender potato gnocchi are tossed in a vibrant pesto cream sauce with fresh spinach, then baked to golden perfection with a bright and zesty lemon-ricotta swirl. It’s a comforting, flavorful dish that’s surprisingly easy to make and guaranteed to become a family favorite. This recipe combines the best of Italian flavors – rich pesto, creamy ricotta, and perfectly cooked gnocchi – for a truly unforgettable meal. Get ready to impress!

What You’ll Need: The Ingredient Lineup

• 500g (1 lb) Potato Gnocchi: We’re using potato gnocchi as the star of this bake. You can opt for store-bought to save time, or make your own from scratch if you’re feeling ambitious! Look for gnocchi that holds its shape well during cooking.
• 200g (7 oz) Fresh Spinach Leaves: Fresh spinach provides a lovely earthy flavor and a boost of nutrients. Roughly chopped, it wilts beautifully into the creamy sauce. Baby spinach works well too!
• 150g (½ cup) Basil Pesto: The heart of our flavor! Use a high-quality basil pesto, either store-bought or homemade. Homemade pesto will always deliver the freshest taste, but a good store-bought option is perfectly acceptable.
• 200ml (¾ cup) Heavy Cream: Heavy cream adds richness and creates a luxuriously smooth sauce. It helps bind all the flavors together and gives the bake its creamy texture.
• 250g (1 cup) Ricotta Cheese: Full-fat ricotta is best for this recipe, as it provides the most flavor and creaminess. It forms the base of our delightful lemon swirl.
• 1 tsp (½ tsp US) Lemon Zest: Lemon zest brightens up the ricotta and adds a wonderful citrus aroma. Be sure to zest only the yellow part of the lemon, avoiding the bitter white pith.
• 1 Tbsp (½ Tbsp US) Fresh Lemon Juice: Freshly squeezed lemon juice enhances the lemon flavor and adds a touch of acidity to balance the richness of the cream and pesto.
• 2 Cloves Garlic: Minced garlic adds a savory depth to the spinach and pesto mixture. Fresh garlic is always recommended for the best flavor.
• 2 Tbsp (30ml) Olive Oil: Extra virgin olive oil is used for sautéing the garlic and adding a touch of richness to the ricotta.
• ½ tsp (¼ tsp US) Salt, plus extra to taste: Salt enhances all the flavors in the dish. Adjust the amount to your preference.
• ½ tsp (¼ tsp US) Freshly Ground Black Pepper: Freshly ground black pepper adds a subtle spice and complexity.
• 50g (½ cup) Grated Parmesan Cheese (halal-certified): Parmesan cheese adds a salty, umami flavor and a beautiful golden crust. Ensure it’s halal-certified if needed.
• 50g (½ cup) Panko Breadcrumbs: Panko breadcrumbs create a light and crispy topping. They provide a lovely textural contrast to the creamy interior.
• 2 tsp (½ tsp US) Extra Lemon Zest (for garnish): A final sprinkle of lemon zest adds a burst of freshness and visual appeal.
• A Few Fresh Basil Leaves (torn, for garnish): Torn basil leaves provide a pop of color and a fragrant herbal finish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Gnocchi: If you can’t find potato gnocchi, you could try using small pasta shells or cavatappi.
• Spinach: Kale can be used in place of spinach, but it may require a longer cooking time to soften.
• Basil Pesto: Sun-dried tomato pesto or a different herb pesto (like parsley pesto) can be used for a different flavor profile.
• Heavy Cream: Half-and-half can be used, but the sauce will be less rich.
• Ricotta: Cottage cheese (drained well) can be used as a substitute for ricotta, but the texture will be slightly different.

Let’s Build Your Creamy Pesto Spinach Gnocchi Bake: A Step-by-Step Guide

1. Preheat & Prep: Begin by preheating your oven to 200°C (400°F). This ensures even cooking and a beautifully browned top. Lightly grease a 23 x 33 cm (9 x 13-inch) baking dish. Using a good quality baking dish is important for even heat distribution.
2. Cook the Gnocchi: Bring a large pot of generously salted water to a rolling boil. Adding enough salt to the water seasons the gnocchi from the inside out. Add the gnocchi and cook until they float to the surface – this usually takes about 2 minutes. Floating indicates they are cooked through. Drain the gnocchi immediately and set aside. Don’t rinse them, as this washes away the starch that helps the sauce cling.
3. Sauté the Garlic: While the gnocchi cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for just 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Wilt the Spinach: Add the roughly chopped spinach to the skillet with the garlic. Season with a pinch of salt and cook, stirring frequently, until the spinach is wilted – about 2-3 minutes. The salt helps draw out moisture from the spinach, speeding up the wilting process. Remove the skillet from the heat.
5. Create the Pesto Cream Sauce: In a mixing bowl, combine the basil pesto, heavy cream, and the cooked spinach. Add a generous pinch of black pepper. Stir until the mixture is smooth and well combined. The heavy cream adds richness and helps create a luscious sauce.
6. Combine Gnocchi & Sauce: Gently fold the cooked gnocchi into the pesto-cream mixture, ensuring each piece is coated in the flavorful sauce. Be gentle to avoid breaking the gnocchi.
7. Assemble the Bake: Spread the gnocchi-pesto mixture evenly into the prepared baking dish. This creates a uniform base for the lemon-ricotta swirl.
8. Prepare the Lemon-Ricotta Swirl: In a separate bowl, whisk together the ricotta cheese, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, a pinch of salt, and 1 tablespoon of olive oil until the mixture is smooth and creamy. The lemon zest and juice brighten the ricotta and add a lovely citrusy note.
9. Swirl the Ricotta: Drop spoonfuls of the lemon-ricotta mixture over the gnocchi layer. Using the back of a spoon, gently drag ribbons through the surface to create a beautiful and flavorful swirl. Avoid overmixing, as you want to maintain distinct swirls.
10. Add the Topping: Sprinkle the grated Parmesan cheese evenly over the entire surface of the bake. Then, top with panko breadcrumbs for a delightful golden-brown and crunchy crust.
11. Bake to Perfection: Bake uncovered in the preheated oven for 20-25 minutes, or until the top is lightly browned and the sauce is bubbling. The bubbling sauce indicates that the bake is heated through.
12. Rest & Garnish: Allow the bake to rest for 5 minutes before serving. This allows the swirl to set slightly and makes slicing easier. Plate generous portions, drizzle with any remaining lemon-ricotta sauce, and garnish with extra lemon zest and torn fresh basil leaves for a vibrant finish.

Why This Gnocchi Bake Works: The Science of Flavor

This Creamy Pesto Spinach Gnocchi Bake isn’t just delicious; it’s a carefully constructed symphony of flavors and textures. The gnocchi, with their soft, pillowy texture, provide the perfect base for the rich pesto cream sauce. Spinach adds a subtle earthiness and nutritional boost, while the lemon-ricotta swirl introduces a bright, tangy counterpoint. The Parmesan and panko breadcrumbs contribute a savory, crunchy topping. The key to its success lies in the balance – the richness of the cream is cut by the lemon, the softness of the gnocchi is contrasted by the crispy topping, and the pesto provides a vibrant, herbaceous foundation.

Tips for the Best Pesto Flavor

The quality of your pesto significantly impacts the final flavor of this bake. While store-bought pesto is convenient, homemade pesto elevates the dish to another level. If making your own, use fresh basil leaves, high-quality olive oil, pine nuts, garlic, Parmesan cheese, and a pinch of salt. For a more intense pesto flavor, lightly toast the pine nuts before adding them to the food processor. You can also freeze leftover pesto in ice cube trays for easy use in future recipes.

Variations & Additions

Feel free to customize this bake to your liking! Consider adding:

• Sun-dried tomatoes: Add about ½ cup of chopped sun-dried tomatoes to the pesto-cream mixture for a burst of Mediterranean flavor.
• Chicken or sausage: Incorporate cooked, shredded chicken or Italian sausage for a heartier meal.
• Mushrooms: Sauté sliced mushrooms with the garlic and spinach for an earthy addition.
• Different cheeses: Experiment with different cheeses, such as mozzarella or provolone, in addition to Parmesan.

Storing and Reheating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 175°C (350°F) and bake for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, but the breadcrumbs may lose some of their crispness.

Frequently Asked Questions

Can I use frozen spinach?

Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess moisture before adding it to the skillet.

Can I make this bake ahead of time?

Yes, you can assemble the bake ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.

Is this recipe gluten-free?

This recipe is not naturally gluten-free due to the panko breadcrumbs. You can substitute gluten-free breadcrumbs for a gluten-free version.

Enjoy this comforting and flavorful Creamy Pesto Spinach Gnocchi Bake! Don’t forget to save this recipe to Pinterest for later inspiration!

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