Gnocchi Lasagna with Pesto Ricotta
15 min
Veggie
47874
For 4 Portions
800 g
gnocchi
700 g
tomato puree
400 g
ricotta
20 g
green pesto
20 g
Parmesan
10 g
basil, fresh
2
mozzarella
2 tsp
Italian seasoning, dried
2 clove(s)
garlic
1 tbsp
olive oil
salt
pepper
1. All set?
2. Preheat oven to 400°F (conventional, recommended).
3. Peel garlic and crush with a garlic press.