How good is gnocchi for a quick dinner option?! Well, I’m talking the bought variety here, not the make it yourself from scratch type. I absolutely love these morsels of dense potatoey goodness, I just can’t get enough! I made this version from the May issue of Super Food Ideas Magazine a few weeks ago and it went down really well. It will definitely be making it to my favourite recipes file. It’s pretty versatile too, you could change the pesto for the regular basil variety and use pine nuts instead of (or as well as) the roasted capsicum – Change it up a little, its is gnocchi after all, you can’t lose!
Creamy Red Pesto Gnocchi Serves 4
Cook 500g fresh potato gnocchi in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Preheat grill on high.
Meanwhile, heat a frying pan over medium heat, add 1C light thickened cream & 1/4C sun-dried tomato pesto and simmer, stirring occassionally, for 3-4 minutes or until slightly thickened. Add 150g chargrilled capsicum, finely chopped & 150g baby spinach. Cook for 1 minute, until spinach has just wilted.
Add gnocchi to cream mixture, toss to combine and transfer to a greased 8C capacity baking dish. Top with 1/2C grated parmesan cheese and cook under hot grill for 5 minutes or until cheese is melted and golden. Serve with salad.