Name: Baked pesto potato gnocchi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 500g packet potato gnocchi; 4 rashers rindless bacon, finely chopped; 1 300ml carton cream; 1/2 cup chicken stock; 1/2 cup sun-dried tomato pesto; 250 gram frozen spanish, thawed; 3/4 cup grated mozzarella; 1/2 cup shredded parmesan

Baked pesto potato gnocchi

Serves 6

Prep

15M

Cook

15M

Total

30M

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Ingredients

1 500g packet potato gnocchi

4 rashers rindless bacon, finely chopped

1 300ml carton cream

1/2 cup chicken stock

1/2 cup sun-dried tomato pesto

250 gram frozen spanish, thawed

3/4 cup grated mozzarella

1/2 cup shredded parmesan

Method

1.Cook gnocchi as per packet instructions.

2.Preheat oven grill to high. Grease a 2-litre (8-cup) rectangular ovenproof dish; place cooked gnocchi in dish.

3.Heat a medium frying pan over moderate heat. Add bacon; cook, stirring, 2-3 minutes, or until crisp.

4.Add cream, stock and pesto. Bring to the boil. Reduce heat; simmer, strring occasionally, 4-5 minutes, or until thickened slightly. Stir in spinach.

5.Add sauce mixture to gnocchi; stir to combine. Top with mozzarella and parmesan.

6.Place under grill; cook 3-4-minutes, or until golden and bubbly.

Before baking, top gnocchi with sliced tomato insted of pesto.
Note

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Ingredients

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