Creamy pesto gnocchi

Serves 4

500g fresh potato gnocchi
1 cup light thickened cream
1/4 cup sundried tomato pesto
150g chargrilled capsicum, finely chopped
150g baby spinach
1/2 cup grated parmesan

1. Cook gnocchi in a large saucepan of boiling, salted water, following packet directions. Drain. Preheat grill on medium-high.

2. Meanwhile, heat a frying pan over medium heat. Add cream and pesto. Simmer, stirring occasionally for 3-4 mins until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach has just wilted.

3. Add gnocchi to cream mixture. Transfer to a greased 6cm deep baking fish. Top with cheese. Cook under grilled for 5 mins or until cheese is melted and golden.