Creamy Spinach-Pesto Gnocchi

Name: Creamy Spinach-Pesto Gnocchi
Prep time: 25 min
Total time: 25 min
Ingredients: 2 pkg. (12 oz. each) frozen gnocchi, uncooked; 1 Tbsp. olive oil; 1/2 cup finely chopped onions; 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened; 3 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread; 1/2 cup milk; 1 cup tightly packed baby spinach leaves; 1/4 cup KRAFT Finely Shredded Parmesan Cheese; 1/2 cup quartered cherry tomatoes

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Prep Time: 25 minutes

Total: 25 minutes

Servings: 3.5

Cost: $6.34 /serving

Author : My Food and Family

Ingredients

Remove All · Remove Spices · Remove Staples

2 pkg. (12 oz. each) frozen gnocchi, uncooked1 Tbsp. olive oil1/2 cup finely chopped onions2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened3 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread1/2 cup milk1 cup tightly packed baby spinach leaves1/4 cup KRAFT Finely Shredded Parmesan Cheese1/2 cup quartered cherry tomatoes

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Instructions

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Step 1

Cook gnocchi as directed on package, omitting salt.

Step 2

Meanwhile, heat oil in large skillet on medium heat. Add onions; cook 3 min. or until crisp-tender, stirring frequently. Remove from heat. Blend cream cheese and pesto sauce in blender until smooth. With blender running, gradually add milk through feed tube at top of blender, mixing well after each addition. Add spinach; blend until smooth. Blend in onions. Pour into skillet.

Step 3

Drain gnocchi. Add to cream cheese mixture; stir until gnocchi is evenly coated with sauce. Cook 2 to 3 min. or until heated through, stirring constantly. Remove from heat. Top with Parmesan and tomatoes.