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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Taken from Aussie Magazine Super Food Ideas May 2008 - This is such an easy dinner and so full of flavour athough I changed it to suit our taste.. Ingredients:
500 g potato gnocchi (fresh potato gnocchi) |
1/2 cup skim evaporated milk |
1/4 cup pesto sauce |
150 g baby spinach |
2 cups shredded cooked chicken |
450 g pasta sauce |
1/2 cup mozzarella cheese, shredded |
1/2 cup parmesan cheese, shredded |
Directions:
1. Boil a saucepan of water, then add gnocchi, bring back to boil and it is cooked when gnocchi comes to the top of saucepan. Drain and put aside.
2. Heat a frying pan over medium heat. Add cream and pesto and simmer stirring occasionally for 3 to 4 minutes or until slightly thickened.
3. Add spinach, tomato pasta sauce and cooked chicken to pan and then add the gnocchi and pour into a greased ovenpoof dish.
4. Sprinkle with cheese and cook in oven 200degC (400degF) for about 20 minutes.
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