Creamy Gnocchi Bake

Oh my goodness. So gnocchi is AMAZING by itself, but adding pesto to it will just blow your mind! 


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 


  1. Pre-heat oven to 180 degrees celsius.
  2. Cook gnocchi according to packet instructions. 
  3. In a deep pan, heat olive oil over medium to high heat. 
  4. Add brown onion, garlic and chilli into the pan and cook for 4 minutes or until onion turns translucent. 
  5. Add mushrooms, sun-dried tomatoes and chargrilled capsicums into the pan and cook for 5 minutes or until mushrooms have cooked through. 
  6. Add thickened cream, basil pesto, salt and pepper and leave to cook for 10 minutes on a low heat. 
  7. Add cooked gnocchi into the pan and stir through. 
  8. Pour gnocchi mixture into a deep baking tray and sprinkle parmesan cheese over the top. 
  9. Bake int he oven for 10 minutes or until lightly browned on top. 
  10. EAT!