Winter Warmer’s

Easy on the budget and the tastebuds, this pesto gnocchi in a creamy spinach sauce with melted parmesan and toasted pine nuts is comfort food heaven, nad perfect for a quick and easy weeknight meal.

Ingredients (4 Servings):

• 1 tbs extra virgin olive oil
• 1 zucchini, halved lengthways, thinly sliced
• 3/4 cup light thickened cooking cream
• 120g baby spinach leaves
• 2 tbs basil pesto
• 500g potato gnocchi
• 40g parmesan, finely grated
• 1 tbs Woolworths pine nuts, toasted

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.