Creamy Pesto Gnocchi

Creamy Pesto Gnocchi

At Caroline’s request

Serves 4

500g fresh potato gnocchi
1 cup light thickened cream
1/4 cup sun dried tomato pesto
150g char-grilled capsicum, finely chopped
150g baby spinach
1/2 cup grated parmesan cheese

1. Cook gnocchi in a large saucepan of boiling water, following packet directions, until tender. Drain. Preheat grill on medium-high.

2. Meanwhile, heat a frying pan over medium heat. Add cream and pesto. Simmer, stirring occasionally, for 3 to 4 minutes or until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach has wilted.

3. Add gnocchi to cream mixture. Toss to combine. Transfer to a greased 6cm-deep, 8 cup capacity baking dish. Top with cheese. Cook under grill for 5 minutes or until cheese is melted and golden.

for a variation add 2 cups of shredded barbecued chicken to sauce at the end of step 2.