Gnocchi with Chicken, Cream & Sundried Tomato Pesto
**Handy hint**
Buy pre-shredded chicken from your butcher,
separate into meal sized portions and freeze for later use
Much cheaper than buying a BBQ chook each time
1 packet of gnocchi from your supermarket
Approximately 150 - 200 grams of shredded BBQ chicken
Approximately 300ml of thickened cream
1/2 a 190 gram jar of sun dried tomato pesto
1 jar of chargrilled capsicum, finely chopped
2 good sized handfuls (about 60 grams) of baby spinach leaves, chopped roughly
About 1/2 a cup of grated parmesan cheese
About 1 cup of grated tasty cheese (packet is fine)
Cook gnocchi according to packet directions, then drain
While gnocchi is cooking.......
Heat a non stick frying pan over a medium heat
Add cream and pesto
Simmer, stirring occasionally, for about 3 minutes or until slightly thickened
Add capsicum and spinach and cook, stirring, until spinach has just wilted
Add chicken and stir through
Add gnocchi and stir gently to combine
Put mixture into a greased baking dish
Sprinkle both cheeses evenly across the top
Bake in a moderate oven for approximately 15 - 20 minutes
until cheese is melted and golden