Baked Gnocchi Florentine

1. 1

   Preheat the oven to 400u00b0F. Grease four 2-cup shallow, rectangular baking dishes, Place dishes on a baking pan. Microwave potato, covered, in a large microwave-safe dish on high (100%) for 5 mins or until just tender. Let stand for 2 mins. Drain. Place in a large bowl. Mash until smooth. Add egg yolk and flour. Turn out onto a floured surface. Knead until smooth.

2. 2

   Divide into 4 equal portion. Roll each portion into a 12-inch log, 3/4 inch thick. Using a floured knife, cut logs into 1-inch lengths. Gently roll lengths over the back of a floured fork. Place gnocchi on a floured tray. Cook gnocchi in a large saucepan of boiling salted water for 2 mins or until they float. Using a slotted spoon, remove and drain gnocchi as they cook. Transfer to prepared dishes.

3. 3

   Meanwhile, place cream in a medium saucepan on medium heat. Bring to a simmer. Stir in pesto and half the Parmesan cheese. Cook and stir for 2 mins or until melted and combined. Add spinach; cook and stir for 1 min or until it wilts. Season.

4. 4

   Pour spinach mixture over gnocchi. Top with remaining Parmesan and mozzarella. Bake for 15 mins or until bubbling and golden. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.