Baked Gnocchi Florentine - cooking recipe

Ingredients

4 large potatoes, peeled and cut into 3/4-inch pieces
1 None egg yolk
1 cup flour
2 cups heavy cream
1 jar (7 oz) sun-dried tomato pesto
3/4 cup freshly grated Parmesan cheese
4 oz baby spinach leaves, shredded
3/4 cup grated mozzarella cheese

Preparation

Preheat the oven to 400\u00b0F. 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.
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.
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.
Pour spinach mixture over gnocchi. Top with remaining Parmesan and mozzarella. Bake for 15 mins or until bubbling and golden. Serve.