• Preheat oven to 375°F and grease a 3-qt. baking dish (or a 9x13" pan).

Sun Dried Tomato Sauce

• In a large sauce pan or soup pot, melt the 2 tablespoons of butter over medium heat. Add in the flour and cook for 30 seconds to a minute, stirring until the flour is smooth.
• Whisk in the milk slowly until all three cups are added and the mixture is smooth. Heat the milk mixture over medium-high heat, stirring constantly, until it starts to bubble. Remove from the heat.
• Stir in 3 ounces mozzarella, Parmesan, sun dried tomatoes, oregano, garlic powder, thyme, and salt until the cheeses are melted.
• Use an immersion blender to blend the sauce until it is smooth. Alternatively, transfer the sauce to a blender to blend it smooth then pour it back into the pot.

Baked Gnocchi

• Remove the stems from the spinach and cut the leaves into strips. Slice the basil leaves into thin ribbons.
• Add the spinach, basil, gnocchi, and tomatoes into the blended sauce and stir until the spinach wilts and the ingredients are equally distributed.
• Transfer the gnocchi mixture to the baking dish and spread it in an even la
• Stir together 2 tablespoons of melted butter, 2 ounces of shredded mozzarella, and the bread crumbs until well combined. Sprinkle the mixture over the gnocchi evenly.
• Bake, uncovered, for 45 minutes or until the top is golden and the sauce bubbles around the edges. Serve immediately.