prep: 15mins
cook: 10mins
serves: 4


  • 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

Creamy Baked Pesto Gnocchi


  1. Cook gnocchi in a saucepan of boiling salted water, following packet instructions. Drain.
  2. Preheat grill to medium-high.
  3. 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.
  4. Add capsicum and spinach. Cook for 1 minute or until spinach has wilted.
  5. 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.
  6. Place under the grill for 5 minutes or until cheese is melted and golden. Serve.