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Cheesy Gnocchi and Roasted Vegetable Bake Recipe

Cheesy Gnocchi and Roasted Vegetable Bake recipe


This is a warm, cheesy dish with soft gnocchi and tasty vegetables. It has spinach, artichokes, and roasted red peppers. It's baked with a creamy sauce and cheese on top. It's good for dinner and makes everyone happy.


1 (16 oz) jar Alfredo sauce
1 (12 oz) jar roasted red peppers, drained and chopped
2 (10 oz) bags cauliflower florets
1 (16 oz) bag frozen chopped spinach, thawed and squeezed dry
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 (16 oz) pkg potato gnocchi
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt


Preheat oven to 425°F.
Fill a large pot with water and bring to a boil over high heat.
Add the cauliflower florets to the boiling water and cook for 5 minutes until tender.
Add the gnocchi to the pot with the cauliflower and cook for an additional 3-4 minutes, until gnocchi floats to the surface.
Drain the gnocchi and cauliflower and set aside.
In a large baking dish, combine the Alfredo sauce, roasted red peppers, spinach, garlic powder, black pepper, and salt.
Add the drained gnocchi and cauliflower to the sauce mixture in the baking dish and stir to combine.
Sprinkle the mozzarella and Parmesan cheeses over the top of the gnocchi and vegetable mixture.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let it cool for a few minutes before serving.

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