Lazy Fall Gnocchi
Equipment
Ingredients
Ingredients
shelf-stable gnocchi
2 package
fully cooked chicken meatballs (cut in half)
2 package
butternut squash soup
590 ml
cream cheese (torn into chunks)
225 g
Parmesan cheese (grated)
25 g
garlic powder
1 tsp
Italian seasoning
0.5 tsp
rubbed sage
0.5 tsp
salt
0.5 tsp
black pepper
0.25 tsp
baby spinach
90 g
mozzarella cheese (shredded)
85 g
lemon (squeezed)
1 piece
Instructions
Preheat oven
Preheat the oven to 200°C and spray a 23×33 cm baking dish with non-stick spray.
Add gnocchi and meatballs
Place the gnocchi straight from the package into the prepared baking dish. Add the halved chicken meatballs.
Season and add soup
Sprinkle the garlic powder, Italian seasoning, sage, salt and black pepper over the gnocchi and meatballs. Pour the butternut squash soup evenly over everything and scatter the grated Parmesan on top.
Add cream cheese
Tear the cream cheese into bite-sized chunks and tuck the pieces around the pan so they will melt into the sauce.
Bake covered
Cover the dish tightly with foil and bake for 25 minutes until the gnocchi is tender.
Stir in cream cheese
Remove the foil and stir vigorously until the cream cheese melts completely into the sauce.
Add spinach and mozzarella
Stir in the baby spinach until wilted, then sprinkle the shredded mozzarella evenly over the top.
Final bake
Return the dish to the oven uncovered and bake 12–15 minutes until the cheese is golden in spots.
Optional lemon finish
Finish with a squeeze of fresh lemon juice if desired, then serve hot.
Original recipe
Storage
Store leftovers in an airtight container. Add a splash of milk when reheating to loosen the sauce.
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