Potato Gnocchi and Spinach Alfredo With Sundried Tomato Drizzle

• cup sun-dried tomato, drained and chopped fine↗1⁄2
• cup prepared basil pesto1⁄3
• cups Simply Potatoes Traditional Mashed Potatoes2
• cups all-purpose flour↗2 1⁄2
• teaspoon salt↗1⁄4
• egg yolk↗1
• large pot boiling water1
• lb fresh spinach, washed, stems removed↗1
• tablespoons olive oil↗2
• salt↗
• (15 ounce) jar prepared alfredo sauce1
• cup grated parmesan cheese1⁄2

Step-by-step instructions

1. 1

   Combine sundried tomato and pesto in small bowl. Refrigerate until later.

2. 2

   In large mixing bowl combine potatoes, flour, salt and egg. Mix until combined. Knead until mixture comes together into dough. Divide into 4 parts. Roll each part into log 1/2 inch wide. Cut into bite-size portions. Make an thumbprint in each portion. Cook in batches in boiling water until each dumpling floats to top. Remove with slotted spoon.

3. 3

   In large skillet over medium high heat, saute spinach in olive oil until wilted. Season to taste with salt. Stir in alfredo sauce and heat until hot. Remove from heat and stir in parmesan cheese.

4. 4

   To serve, spoon over potato gnocchi. Drizzle with pesto.