Gnocchi with roasted red pepper & chilli pesto

Name: Gnocchi with roasted red pepper & chilli pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 Essential Red Peppers, cut into strips; 2 Essential Red Onions, thinly sliced; 3 clove/s garlic, thinly sliced; 2 tbsp Essential Olive Oil; 500 g pack gnocchi; 190 g jar chilli pesto; 400 g can Essential Chopped Tomatoes; 1 tbsp Essential White Wine Vinegar; 2 tsp caster sugar

These little potato pillows in a rich sauce make a lovely (and maybe welcome?) change to pasta. Add a fresh salad, or some seasonal greens, if you like.

5 out of 5 stars(4) Rate this recipe

HealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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3 Essential Red Peppers, cut into strips
2 Essential Red Onions, thinly sliced
3 clove/s garlic, thinly sliced
2 tbsp Essential Olive Oil
500g pack gnocchi
190g jar chilli pesto
400g can Essential Chopped Tomatoes
1 tbsp Essential White Wine Vinegar
2 tsp caster sugar

Preheat the oven to 220ºC, gas mark 7. Scatter the peppers, onions and garlic in a large roasting tin and drizzle with the oil. Turn the ingredients until coated in oil, then roast for 30 minutes, stirring halfway through, until tender and slightly caramelised.
As the vegetables cook, bring a large saucepan of lightly salted water to the boil. Add the gnocchi and return to the boil. Cook for 3 minutes. To make the sauce, put the pesto, tomatoes, vinegar and sugar in a small saucepan and cook gently for 5 minutes.
Drain the gnocchi through a colander or large sieve and add to the roasting tin. Stir in the sauce, mix together well and transfer to shallow serving bowls.

Cook’s tip

To take this recipe from meat free to vegetarian, swap the jar of chilli pesto for a 145g pot of red chilli pesto with tomato. Try sprinkled with some finely grated Cheddar or vegetarian Italian hard cheese.