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Sunday, May 1, 2011

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Ingredients (serves 4)

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


  1. Cook gnocchi in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Preheat grill on medium-high.
  2. Meanwhile, heat a frying pan over medium heat. Add cream and pesto. Simmer, stirring occasionally, for 3 to 4 minutes or until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach has just wilted.
  3. Add gnocchi to cream mixture. Toss to combine. Transfer to a greased 6cm-deep, 8 cup-capacity baking dish. Top with cheese. Cook under grill for 5 minutes or until cheese is melted and golden.

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