Creamy Pesto Gnocchi Bake

Preheat the oven to 400°F (200°C).
Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for about 5 minutes until softened and translucent. Stir in the garlic, Italian seasoning and red chili flakes and cook for another minute until fragrant.
1 tablespoon olive oil
1 medium onion
2 large garlic cloves
1 teaspoon Italian seasoning mix
½ teaspoon red chili flakes
Pour in the chicken stock and bring to a gentle simmer. Add the gnocchi and stir well to combine.
2 cups low-sodium chicken stock
1 pound uncooked shelf-stable gnocchi
Next, stir in the pesto, half and half, sun-dried tomatoes and spinach. Lower the heat and simmer for 2-3 minutes until the spinach is wilted.
4 tablespoons pesto
1 cup half and half
½ cup sun-dried tomatoes
3 cups spinach
Stir through the Parmesan, then season to taste with salt and freshly ground black pepper. Keep the heat gentle so the half and half doesn't split.
⅓ cup Parmesan cheese
Salt and freshly ground black pepper to taste
Scatter the mozzarella evenly over the top. Bake for 15 to 20 minutes, until the cheese is melted, golden and bubbling. For extra color, broil for the last 2 to 3 minutes.
½ cup fresh mozzarella
Let it rest for a few minutes before serving.