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4 10mins

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.

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