Creamy Pesto Gnocchi

• 500 g fresh potato gnocchi
• 1 cup light cream
• 14 cup sun-dried tomato pesto
• 150 g chargilled red capsicums, finely chopped
• 150 g Baby Spinach
• 12 cup parmesan cheese, grated

1. Cook the gnocchi in boiling, salted water following packet directions.
2. Preheat the grill.
3. Heat a frypan over medium heat and add the cream and pesto.
4. Simmer, stirring occasionally, for about 5 minutes or until slightly thickened.
5. Add capsicum and spinach and cook for 1 minute or until spinach has just wilted.
6. Add gnocchi to cream mixture and toss to combine.
7. Transfer to a greased 8 cup baking dish and top with cheese.
8. Cook under the grill for about 5 minutes or until the cheese is melted and golden.

light cream, tomato pesto, chargilled red, spinach, parmesan cheese

Taken from www.food.com/recipe/creamy-pesto-gnocchi-486582 (may not work)