Creamy basil pesto, peas and parmesan are a magic match of spring flavours in this easy pasta dinner.
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.
Ingredients
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500g pkt potato gnocchi
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1 tablespoon olive oil
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2 small brown onions, halved, thinly sliced
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150g (1 cup) frozen peas
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300ml ctn pouring cream
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80g (1/3 cup) bought basil pesto
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20g (1/4 cup) finely grated parmesan
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50g baby spinach leaves
Method
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Step 1
Cook the gnocchi in a large saucepan of salted boiling water until tender. Drain.
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Step 2
Heat oil in the pan over medium-high heat. Reduce heat to medium. Cook the onion, stirring, for 5 minutes or until soft. Add the peas and cream and bring to the boil. Reduce heat to medium-low and simmer for 2-3 minutes or until the mixture thickens slightly.
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Step 3
Stir in the gnocchi, pesto and half the parmesan. Add the spinach and toss to combine.
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Step 4
Divide the gnocchi among serving plates and sprinkle with remaining parmesan.