Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 zucchini, halved lengthways, thinly sliced
- 3/4 cup light thickened cooking cream
- 120grams baby spinach leaves
- 2tablespoons basil pesto
- 500grams potato gnocchiingredient tipVariationGnocchi can be swapped with other pasta, such as penne or spiral.
- 40grams parmesan, finely grated
- 1tablespoons Woolworths pine nuts, toasted
Nutrition per serving
1840kJ / 440Cal
1840 Kilojoules or 440 Calories
21% of daily energy intake*
Protein
10.4grams
Fat
23.9grams
Carbs
43.5grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
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.
Method
Step 1 of 4
Heat oil in a large, deep ovenproof frying pan over medium-high heat. Cook zucchini for 4 minutes, stirring occasionally, or until almost tender.
Step 2 of 4
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.
Step 3 of 4
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.
Step 4 of 4
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.
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