Pesto Gnocchi Bake by @cookrepublic - F.lli Saclà S.p.A.

Ingredients

• 190 g Saclà Vegan Tomato Pesto with tofu
• 1 tablespoon extra-virgin olive oil
• 6 garlic cloves, minced
• 1 leek, sliced (white only)
• 1 small zucchini, cut into 1-inch pieces
• 800 g fresh gnocchi
• 120 g baby spinach
• 100 ml pouring cream
• 50 ml vegetable stock
• Handful of shaved parmesan cheese
• Salt and pepper to taste
• 1 teaspoon red chilli flakes, to serve