Pesto Gnocchi With Spinach & Parmesan
Easy on the budget and the tastebuds, this pesto gnocchi in a creamy spinach sauce with melted parmesan and toasted pine nut is comfort food heaven.
Ingredients
- 1 tbs extra virgin olive oil
- 1 zucchini, halved lengthways, thinly sliced
- 3/4 cup light thickened cooking cream
- 120g baby spinach leaves
- 2 tbs basil pesto
- 500g potato gnocchi
- 40g parmesan, finely grated
- 1 tbs pine nuts, toasted
Method
- Heat oil in a large, deep ovenproof frying pan over medium-high heat. Cook zucchini for 4 minutes, stirring occasionally, or until almost tender.
- Meanwhile, place cream and half of the spinach in a food processor and process until smooth and combined. Add cream mixture and 1/2 cup water to pan and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes, stirring occasionally, or until sauce has thickened. Stir in pesto.
- Cook gnocchi in a large saucepan of boiling water according to packet instructions. Drain. Add gnocchi and remaining spinach to pan, then cook for 30 seconds, stirring, or until spinach has wilted.
- Top gnocchi with two-thirds of the parmesan. Grill for 5 minutes or until parmesan is golden and has melted. Serve sprinkled with pine nuts and remaining parmesan.
