Directions
- In a large bowl, place the ingredients for the gnocchi.
- Mix until a ball of dough is slightly sticky.
- Shape the dough into a 1 cm (½ inch) diameter cylinder. In addition to this, you need to know more about it.
- Cut the cylinder into sections 2.5cm (1 inch) long.
- In a pot of salted boiling water, cook the fresh or frozen gnocchi until they come to the surface. Drain.
- Meanwhile, combine the cream with the artichoke pesto in another saucepan. Salt and pepper. Bring to a boil, then simmer for 2 to 3 minutes over low heat.
- Add the spinach and sundried tomatoes. Continue cooking for 1 to 2 minutes.
- In a skillet, melt the butter over medium heat. Brown the gnocchi for 2 to 3 minutes.
- Serve the gnocchi with the sauce. Garnish with chives.
