Creamy Pesto Gnocchi

• 500 g potato gnocchi (fresh potato gnocchi)
• 12 cup skim evaporated milk
• 14 cup pesto sauce
• 150 g Baby Spinach
• 2 cups shredded cooked chicken
• 450 g pasta sauce
• 12 cup mozzarella cheese, shredded
• 12 cup parmesan cheese, shredded

1. Boil a saucepan of water, then add gnocchi, bring back to boil and it is cooked when gnocchi comes to the top of saucepan.
2. Drain and put aside.
3. Heat a frying pan over medium heat.
4. Add cream and pesto and simmer stirring occasionally for 3 to 4 minutes or until slightly thickened.
5. Add spinach, tomato pasta sauce and cooked chicken to pan and then add the gnocchi and pour into a greased ovenpoof dish.
6. Sprinkle with cheese and cook in oven 200degC (400degF) for about 20 minutes.

milk, pesto sauce, spinach, chicken, pasta sauce, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/creamy-pesto-gnocchi-300032 (may not work)