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Export 15 ingredients for grocery delivery
Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.
To the greased baking dish, add the pesto, garlic, tomato sauce, enchilada sauce, balsamic vinegar, heavy cream and butter. Whisk everything together to combine.
Stir in the spinach, basil, sage, salt + pepper. Add the tomatoes and gnocchi. Toss to combine.
Dollop the ricotta over top the dish and sprinkle the gorgonzola + parmesan on next. Cover the dish with foil and place in the oven. Bake for 25-30 minutes, remove the foil and continue baking another 10-15 minutes or until the sauce has thickened slightly, the cheese is bubbly and the gnocchi is soft.
Remove from the oven and top with fresh herbs. Serve with more parmesan.