Gnocchi with Red Pepper Pesto- Eat Healthy for Less
Time: 1 hour
Serves 4
This vegetarian gnocchi with red pepper pesto recipe is cheesy with a hint of spice! The perfect indulgent comfort food. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Nutritional Information: Calories 541kcals; Carbohydrates 45.9g; Total Fat 31g; Saturated Fat 10g; Protein 18g; Sugar 1.3g; Salt 2g.
Ingredients
- 290g red peppers
- 1 red chilli, deseeded & finely chopped
- Large handful fresh flatleaf parsley
- 2 garlic cloves, crushed
- 75g grated vegetarian Parmesan
- 1 tbsp mascarpone
- 40ml olive oil, plus extra for frying
- 500g gnocchi
- 75g vegetarian blue cheese
Method
Heat the oven to 220C/ 200C fan/ gas 7.
Line a large baking tray with baking parchment
Halve the peppers and arrange them on the baking tray, cut side down.
Roast for 30-35 minutes until the skin is shrivelled and lightly blistered.
Set aside to cool completely before peeling.
Preheat the grill to medium-high.
Put the peppers, chilli, parsley, garlic, parmesan and mascarpone in a blender and whizz together. Season, then, gently pour in the olive oil through the feeder tube until it forms a luscious sauce. Set aside.
Drop the gnocchi into a pan of boiling salted water and cook for 2 minutes until they float to the surface. Drain. Heat a drizzle of oil in a pan over medium-high heat and fry the gnocchi for 3 minutes until lightly golden. Stir in the sauce and warm through for 2-3 minutes.
Pour into an ovenproof dish. Crumble over the blue cheese and grill for 3-4 minutes until the cheese melts. Serve with a green salad.
