Creamy Gnocchi Bake

ingredients

• 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

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!