Creamy Pesto Gnocchi

Gnocchi (little dumplings) can be made from potato, semolina, wheat flour and even breadcrumbs but most are made from potatoes. This is an easy and quick meal to make. Gnocchi can be dressed with many sauces but the best ones, I think, are with pesto, ragu, four cheeses, melted butter with fresh sage and fresh tomato sauce.

Serves 4
recipe from Super Food Ideas

500g fresh potato gnocchi
1 cup light thickened cream
1/4 cup sun dried tomato pesto (this is my favorite pesto recipe)
150g chargrilled capsicum (bell pepper), finely chopped
150g baby spinach
1/2 cup grated Parmesan cheese

Cook gnocchi in a large saucepan of boiling, salted water. Follow packet instructions and drain. Preheat grill on medium-high. Meanwhile, heat a frying pan over medium heat and add cream and pesto. Simmer, stirring occasionally, for 3-4 minutes or until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach has just wilted. Add gnocchi to cream mixture and toss to combine. Transfer to a greased 6cm deep, 8 cup capacity baking dish. Top with cheese and cook under grill for 5 minutes or until cheese is melted and golden.

The Culinary Chase’s Note: I used whole milk instead of cream (to reduce fat content a bit) and the pesto helps to thicken the sauce. If you like, try adding 2 cups of shredded barbecued chicken to the sauce before adding the spinach. Delicious!