Creamy Pesto Gnocchi

Taken from Aussie Magazine "Super Food Ideas" May 2008 - This is such an easy dinner and so full of flavour athough I changed it to suit our taste..

• Ready In: 35 mins
• Serves: 4

Ingredients

• 500  g  potato gnocchi (fresh potato gnocchi)
• 1⁄2 cup skim evaporated milk
• 1⁄4 cup pesto sauce
• 150  g  Baby Spinach
• 2  cups  shredded  cooked chicken
• 450  g  pasta sauce
• 1⁄2 cup mozzarella cheese, shredded
• 1⁄2 cup parmesan cheese, shredded

Directions

1. Boil a saucepan of water, then add gnocchi, bring back to boil and it is cooked when gnocchi comes to the top of saucepan. Drain and put aside.
2. Heat a frying pan over medium heat. Add cream and pesto and simmer stirring occasionally for 3 to 4 minutes or until slightly thickened.
3. Add spinach, tomato pasta sauce and cooked chicken to pan and then add the gnocchi and pour into a greased ovenpoof dish.
4. Sprinkle with cheese and cook in oven 200degC (400degF) for about 20 minutes.