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Categories:Viewed: 37 - Published at: 8 years ago
Ingredients
- 500 g potato gnocchi (fresh potato gnocchi)
- 12 cup skim evaporated milk
- 14 cup pesto sauce
- 150 g Baby Spinach
- 2 cups shredded cooked chicken
- 450 g pasta sauce
- 12 cup mozzarella cheese, shredded
- 12 cup parmesan cheese, shredded
Method
- 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.
- Heat a frying pan over medium heat.
- Add cream and pesto and simmer stirring occasionally for 3 to 4 minutes or until slightly thickened.
- Add spinach, tomato pasta sauce and cooked chicken to pan and then add the gnocchi and pour into a greased ovenpoof dish.
- Sprinkle with cheese and cook in oven 200degC (400degF) for about 20 minutes.
