Homemade gnocchi with spinach pesto. Cut bell peppers in half lengthwise; remove seeds. Stir together squash, bell peppers, oil, salt, and ground pepper. Meanwhile heat a medium sized skillet pan on medium/high heat.
Cook the gnocchi in a pan of boiling water following pack instructions then scoop out with a slotted spoon into the spinach pan. Put the broccoli, cherry tomatoes and drained gnocchi in a large roasting tin. Drizzle with the oil and sprinkle with the crushed chillies, if using. You can cook Homemade gnocchi with spinach pesto using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Homemade gnocchi with spinach pesto
Remove immediately with a slotted spoon as they wilt (just a few seconds), and strain. Spinach Gnocchi with Roasted Kale Chicken Sausage and Homemade Garden Pesto. A little bit of homemade mixed with a few store bought short cuts created this bright and flavorful dish. Heat olive oil in a large oven-safe skillet set over medium-high heat.
Homemade gnocchi with spinach pesto step by step
Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender. Add pesto and gnocchi, stirring gently to coat. With blender running, gradually add milk through feed tube at top of blender, mixing well after each addition. Add to cream cheese mixture; stir until gnocchi is evenly coated with sauce.