Tomato, Zucchini & Pesto Gnocchi Bake

Ingredients

• 500g fresh potato gnocchi 
• 5ml olive oil for frying 
• 1 cup light thickened cream 
• 1/4 cup BLACK MAMBA Coriander Jalapeño Pesto
• 200g zucchini sliced 
• 150g baby tomatoes
• 1/2 cup grated mozzarella cheese
• Fresh coriander to garnish

Instructions

1. Cook gnocchi in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Preheat oven to 220 degrees Celsius. 
2. Heat a frying pan over medium heat. Fry sliced zucchini in olive oil for about a minute then add cream, pesto and baby tomatoes. Simmer, stirring occasionally, for 3 to 4 minutes or until slightly thickened
3. Add gnocchi to cream mixture. Toss to combine. Transfer to a greased deep baking dish. Top with cheese. Cook under grill for 5 minutes or until cheese is melted and golden.
4. Garnish with fresh coriander when serving. Enjoy with a side salad.