Recipes+
Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Grease 4 x 2-cup shallow, rectangular ovenproof dishes, Place dishes on a baking tray. Microwave potato, covered, in a large microwave-safe dish on high (100%) for 5 minutes or until just tender. Stand for 2 minutes. Drain. Place in a large bowl. Mash until smooth. Add egg yolk and flour. Turn out onto a floured surface. Knead until smooth.
2.Divide into 4 equal portion. Roll each portion into a 30cm log 2cm thick. Using a floured knife, cut logs into 3cm lengths. Gently roll lengths over the back of a floured fork. Place gnocchi on a floured tray. Cook gnocchi in a large saucepan of boiling salted water for 2 minutes or until they float. Using a slotted spoon, remove and drain gnocchi as they cook. Transfer to prepared dishes.
3.Meanwhile, place cream in a medium saucepan. Bring to a simmer over moderate heat. Stir in pesto and half the parmesan. Cook and stir for 2 minutes or until melted and combined. Add spinach; cook and stir for 1 minute or until it wilts. Season.
4.Pour spinach mixture over gnocchi. Top with remaining parmesan and mozzarella. Bake for 15 minutes or until bubbling and golden. Serve.
Try 250g packet thawed frozen spinach instead of spinach leaves. No small ovenproof dishes? Use a 2-litre (8-cup) dish.
Note
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