ingredients

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• ✓500g fresh potato gnocchi
• ✓1 cup light thickened cream
• ✓1/4 cup sun dried tomatoes, halved
• ✓150g chargrilled capsicum, sliced into strips
• ✓100g baby spinach
• ✓5 button mushrooms, sliced
• ✓1 brown onion, diced
• ✓2 garlic cloves, crushed
• ✓1 red chilli, deseeded and chopped
• ✓2 tbsp basil pesto
• ✓1/2 tsp salt
• ✓1/2 tsp pepper
• ✓1 tbsp olive oil
• ✓3 tbsp parmesan cheese

method

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1. 1

   Pre-heat oven to 180 degrees celsius.

2. 2

   Cook gnocchi according to packet instructions.

3. 3

   In a deep pan, heat olive oil over medium to high heat.

4. 4

   Add brown onion, garlic and chilli into the pan and cook for 4 minutes or until onion turns translucent.

5. 5

   Add mushrooms, sun-dried tomatoes and chargrilled capsicums into the pan and cook for 5 minutes or until mushrooms have cooked through.

6. 6

   Add thickened cream, basil pesto, salt and pepper and leave to cook for 10 minutes on a low heat.

7. 7

   Add cooked gnocchi into the pan and stir through.

8. 8

   Pour gnocchi mixture into a deep baking tray and sprinkle parmesan cheese over the top.

9. 9

   Bake int he oven for 10 minutes or until lightly browned on top.

10. 10

    EAT!