Creamy Baked Pesto Gnocchi
Ingredients
- 500g fresh potato gnocchi
- 1 cup Bulla Cooking Cream
- 1/4 cup sun-dried tomato paste
- 150 g chargrilled capsicum, finely chooped
- 150 g baby spinach
- 1/2 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese, grated
Cooking Directions
- Cook gnocchi in a saucepan of boiling salted water, following packet instructions. Drain.
- Preheat grill to medium-high.
- Meanwhile, heat a pan over medium heat. Add Bulla Cooking Cream and tomato pesto. Simmer while stirring occasionally, for 3 to 4 minutes or until slightly thickened.
- Add capsicum and spinach. Cook for 1 minute or until spinach has wilted.
- Add gnocchi to cream mixture and toss to combine. Transfer to a greased 6cm-deep, 8 cup-capacity baking dish and top with mozzarella cheese.
- Place under the grill for 5 minutes or until cheese is melted and golden. Serve.