Creamy pesto gnocchi
Xerxes
Creamy pesto gnocchi
ingredients
- 500g fresh potato gnocchi
- 1 cup light thickened cream
- 1/4 cup sundried tomato pesto
- 150g chargrilled capsicum, finely chopped
- 150g baby spinach
- 1/2 cup grated parmesan
directions
- 1
Cook gnocchi in a large saucepan of boiling, salted water, following packet directions. Drain. Preheat grill on medium-high.
- 2
Meanwhile, heat a frying pan over medium heat. Add cream and pesto. Simmer, stirring occasionally for 3-4 mins until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach has just wilted.
- 3
Add gnocchi to cream mixture. Transfer to a greased 6cm deep baking fish. Top with cheese. Cook under grilled for 5 mins or until cheese is melted and golden.
Source: Kel
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