Ingredients
Directions
- 1
Cook the gnocchi according to package instructions (about 2-3 minutes until they float). Drain and set aside.
- 2
In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 3
Stir in the spinach and cook for about 2-3 minutes, until wilted.
- 4
Stir in the sundried tomato pesto and then pour in the cream. Let the mixture simmer for 2-3 minutes, allowing it to thicken slightly.
- 5
Add the cooked gnocchi to the pan and stir until they’re well coated in the sauce. Season with salt and pepper to taste.
- 6
Sprinkle the grated mozzarella over the top. Cover the pan and let it cook on low heat for 3-4 minutes, until the cheese is melted and bubbly.
