■Preheat the oven to 375°.
Bring a large pot of water to
a boil. Salt the boiling water.
Stir in the spinach and cook
until just wilted, about
30 seconds. Using a slotted
spoon, transfer the spinach
to a large colander, pressing
out as much liquid as
possible. Transfer to a
9×13-inch baking dish.
■Return the water to a boil.
Add the gnocchi and cook
according to the packageBaked Pesto Gnocchi
with Tuna
SERVES 4
10 oz. fresh baby spinach
1 lb. refrigerated or
frozen gnocchi
2 5 - oz. cans tuna packed
in water, drained and
f laked with a fork
1∕2 cup refrigerated pesto
Kosher salt and pepper
1∕4 of a loaf ciabatta ,
roughly torn
1∕2 cup grated Parmesan
directions. Drain the
gnocchi and transfer to the
baking dish. Add the tuna
and pesto to the baking dish
and stir to combine. Season
with salt and pepper.
■In a food processor, pulse
the ciabatta to fine crumbs.
In a bowl, toss breadcrumbs
and Parmesan. Sprinkle the
breadcrumb mixture evenly
over the gnocchi. Bake until
heated through and golden,
about 15 minutes.