One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.

INGREDIENTS

1 cup

[chunky basil pesto | https://www.halfbakedharvest.com/20-minute-brown-butter-chunky-basil-pesto-pasta/] (or store bought)

10 cloves

roasted garlic (mashed* OR 2 cloves, garlic, grated or minced)

1 oz

can whole peeled fire roasted tomatoes (24)

1/2 cup

enchilada sauce

1/4 cup

balsamic vinegar

1/2 cup

heavy cream

1 tbsp

butter

8 oz

frozen spinach (thawed and squeezed of excess water)

1 cup

fresh basil (chopped)

1/4 cup

fresh sage (chopped)

salt + pepper (to taste)

1 cup

cherry tomatoes

1 oz

box gnocchi (16)

6 oz

whole milk ricotta cheese (or more)

4 oz

gorgonzola cheese (crumbled, may use goat cheese or feta cheese)

1/2 cup

shredded parmesan + more for serving

fresh basil + sage (for serving)