Creamy Pesto Gnocchi

Submitted by RemyGage

"A really quick meal for weeknights."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 4

ingredients

• 500 g fresh potato gnocchi
• 1 cup light cream
• 1⁄4 cup sun-dried tomato pesto
• 150 g chargilled red capsicums, finely chopped
• 150 g Baby Spinach
• 1⁄2 cup parmesan cheese, grated

directions

1. Cook the gnocchi in boiling, salted water following packet directions.
2. Preheat the grill.
3. Heat a frypan over medium heat and add the cream and pesto. Simmer, stirring occasionally, for about 5 minutes or until slightly thickened.
4. Add capsicum and spinach and cook for 1 minute or until spinach has just wilted.
5. Add gnocchi to cream mixture and toss to combine.
6. Transfer to a greased 8 cup baking dish and top with cheese.
7. Cook under the grill for about 5 minutes or until the cheese is melted and golden.