Quick & Delicious Gnocchi

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!

I’m sending this one over to Ruth at Once Upon A Feast for this weeks Presto Pasta Night, apparently there is going to be a big announcement this week so be sure to check it out!

Creamy Red Pesto Gnocchi Serves 4

Creamy Red Pesto Gnocchi

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.

4 thoughts on “Quick & Delicious Gnocchi

  1. mmm I loooove gnocci! But I’m still yet to find a ready-made gnocci that I actually like, everything I’ve bought so far is really flour-y and yick :(

  2. Fi, I know what you mean… We usually go for the packs that are imported from Italy or something (they don’t have much English on the packaging) that are thin, kinda shrink wrapped and about the size of an A4 piece of paper… They’re pretty good, sometimes they put flour on them to stop them sticking to each other, you can shake off the excess before you cook them, and just make sure you don’t overcook them (just cook until they come to the surface) otherwise they will also go icky! :)

What do you think?