Baked Gnocchi with Pesto Béchamel

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

This vibrant baked gnocchi stars a creamy pesto béchamel made with fresh basil and spinach.

INGREDIENTS

2 Tbsp butter

2 Tbsp flour

1 ½ cups milk, heated

Prepared gnocchi

¼ cup pine nuts

¼ cup parmesan, grated

1 cup fresh basil leaves

2 cups fresh spinach

1 cup mozzarella

Salt and pepper

INSTRUCTIONS

Preheat the oven to 350˚F.

To make the béchamel, melt butter in a heavy-bottomed saucepan.

Stir in flour and cook, stirring constantly until the paste bubbles a bit, but don’t let it brown – about 2 minutes.

Add hot milk, continuing to stir as the sauce thickens.

Add salt and pepper to taste, lower the heat and cook, stirring for 2 to 3 minutes more.

Remove from heat and let cool slightly.

Put béchamel in a blender with pine nuts, parmesan, basil and spinach. Blend until smooth.

Season with salt and pepper to taste.

Place gnocchi in an even layer in a medium-sized oven-safe dish and pour sauce on top.

Cover with a layer of mozzarella cheese.

Bake for 25-30 minutes until golden. OH