CREAMY PESTO GNOCCHI ..recipe from carnation eva..

Just got email from carnation with this recipe and thought id share

CREAMY PESTO GNOCCHI
6 slices (90g) prosciutto (if you prefer, substitute prosciutto with streaky bacon or

shortcut bacon rashers)
500g potato gnocchi
2 tbsp cornflour
375mL CARNATION Light & Creamy Evaporated Milk
2 tbsp basil pesto
2 cups (40g) baby spinach
2 tbsp pine nuts, toasted

1. Preheat oven to 200°C/180C fan forced. Place the prosciutto, in a single layer, on

baking tray; bake in oven for 8 minutes or until crisp. Set aside for 5 minutes to cool.

Reserve a piece for garnish; break remainder into small pieces, set aside.

2. Cook gnocchi in a large saucepan of boiling water according to packet directions. Drain

and keep warm.

3. In a large jug, blend cornflour with 1 tablespoon of CARNATION Light and Creamy

Evaporated Milk add remaining CARNATION Light & Creamy Evaporated Milk and pesto; Heat

same cleaned saucepan over medium heat; pour mixture into pan; bring to boil; reduce heat;

simmer for 3 minutes, or until sauce has thickened, stirring constantly.

4. Stir through gnocchi, spinach, pine nuts and prosciutto. Transfer to serving bowl. Top

with reserved piece of prosciutto. Serve.

Serves 4 Preparation time: 10 minutes Cooking time: 20 minutes

Here is a very similar recipe :)
http://www.bakingmakesthingsbetter.com/2011/04/home-made-gnocchi-with-pesto-sauce.html