Take the fuss out of dinner time with this creamy pesto gnocchi bake, with chicken and a cheesy crust.
- 500g potato gnocchi
- 100g (1 cup) 4 cheese melt blend
- 250g cooked chicken, shredded
- 2 green shallots, chopped
- 2 zucchini, grated
- 100g basil pesto
- 200ml Bulla Cooking Cream
Preheat oven to 200C/180 fan forced. Lightly grease a 4cm-high, 26cm (base measurement) round baking dish. Cook the gnocchi in a large saucepan of boiling water following packet directions or until the gnocchi rise to the surface. Drain.
Place the gnocchi in the prepared dish. Mix through half the cheese. Season well. Scatter over the chicken, shallot and zucchini, roughly mix into the gnocchi. Dollop over the pesto and pour over the cooking cream. Scatter over the remaining cheese. Bake for 25-30 minutes or until cheese is melted and golden.
TIP: Use a julienne peeler to get the shown look
Recipe by: Publication: Taste.com.au