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Creamy pesto gnocchi
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Get the kids involved in making tasty potato gnocchi during the school holidays!
Ingredients:
  • 500g fresh potato gnocchi
  • 252.50 gm light thickened cream
  • 75.00 gm sun-dried tomato pesto
  • 150g chargrilled capsicum, finely chopped
  • 150g baby spinach
  • 125.00 ml grated parmesan cheese
Instructions:
  • Boil gnocchi in a large saucepan of salted water according to packet instructions until tender. Drain and preheat grill to medium-high.
  • Heat a frying pan over medium heat, then add cream and pesto. Simmer, stirring occasionally, until slightly thickened, about 3 to 4 minutes. Finally, add capsicum and spinach and cook for 1 minute until spinach wilts.
  • Combine gnocchi with the creamy mixture, ensuring they're coated well. Transfer the mixture to a greased baking dish that is 6cm deep and has an 8-cup capacity. Sprinkle cheese on top and grill for about 5 minutes until the cheese is melted and golden brown.

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