Say hello to your new family favourite. This tasty gnocchi is loaded with fresh greens and basil pesto for added flavour.
- 500g pkt Coles Potato Gnocchi
- 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
- 300g sugar snap peas, halved lengthways
- 300ml thickened cream
- 1/2 cup (130g) basil pesto
Bring a large saucepan of water to the boil over high heat. Add the gnocchi, asparagus and peas and cook for 2-3 mins or until the gnocchi rises to the surface of the water. Drain well.
Bring the cream to the boil in a large frying pan over high heat. Cook for 2 mins or until the cream thickens. Add half the pesto and stir to combine. Remove from heat. Add the gnocchi mixture and gently toss to combine.
Divide the gnocchi among serving bowls. Dollop with remaining pesto and serve immediately.