Step 1

Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.

Step 2

To the greased baking dish, add the pesto, garlic, tomato sauce, enchilada sauce, balsamic vinegar, heavy cream and butter. Whisk everything together to combine.

Step 3

Stir in the spinach, basil, sage, salt + pepper. Add the tomatoes and gnocchi. Toss to combine.

Step 4

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.

Step 5

Remove from the oven and top with fresh herbs. Serve with more parmesan.