500g fresh potato gnocchi

1 cup light thickened cream

1/4 cup sun-dried tomato pesto

150g chargrilled capsicum, finely chopped

150g baby spinach

1/2 cup grated parmesan cheese

Cook gnocchi in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Preheat grill on medium-high.
Meanwhile, heat a frying pan over medium heat. Add cream and pesto. Simmer, stirring occasionally, for 3 to 4 minutes or until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach ha