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

• 500g pkt potato gnocchi

• 1 tablespoon olive oil

• 2 small brown onions, halved, thinly sliced

• 150g (1 cup) frozen peas

• 300ml ctn pouring cream

• 80g (1/3 cup) bought basil pesto

• 20g (1/4 cup) finely grated parmesan

• 50g baby spinach leaves

Method

• Step 1

  Cook the gnocchi in a large saucepan of salted boiling water until tender. Drain.

• 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.

• Step 3

  Stir in the gnocchi, pesto and half the parmesan. Add the spinach and toss to combine.

• Step 4

  Divide the gnocchi among serving plates and sprinkle with remaining parmesan.