Baked Gnocchi Florentine

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.
4. Pour spinach mixture over gnocchi. Top with remaining Parmesan and mozzarella. Bake for 15 mins or until bubbling and golden. Serve.

potatoes, egg yolk, flour, heavy cream, tomato pesto, freshly grated parmesan cheese, baby spinach leaves, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/32715 (may not work)