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Creamy Pesto Gnocchi

Nutritional Table

We are currently updating the Nutritional Table, this is a work in progress but please be sure to check back in at a later date. If you require urgent assistance with this recipe please contact us.

“This creamy reduced fat gnocchi will quickly become a family favourite! Easy to prepare, it is a delicious combination of pesto, prosciutto, gnocchi and CARNATION Light & Creamy Evaporated Milk.”
“This creamy reduced fat gnocchi will quickly become a family favourite! Easy to prepare, it is a delicious combination of pesto, prosciutto, gnocchi and CARNATION Light & Creamy Evaporated Milk.”

Ingredients

Serves 4

Instructions

Prep time       Cook time 

  1. Preheat oven to 200°C. Place the proscuitto, in a single layer, on baking tray; bake in oven for 8 minutes or until crisp. Set aside for 5 minutes to cool. Reserve a piece for garnish; break remainder into small pieces, set aside.
  2. Cook gnocchi in a large saucepan of boiling water according to packet directions. Drain and keep warm.
  3. In a large jug, blend cornflour with 1 tablespoon of Evaporated Milk add remaining Evaporated Milk and pesto. Heat saucepan over medium heat; pour mixture into pan. Bring to boil; reduce heat; simmer for 3 minutes, or until sauce has thickened, stirring constantly.
  4. Stir sauce through gnocchi, add spinach and proscuitto. Transfer to serving bowls. Top with reserved piece of proscuitto and pine nuts. Serve.


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