This vegetarian gnocchi recipe is cheesy and nutty, with a hint of chilli. An Italian recipe that’s a comfort and an indulgence.
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Ingredients
- 290g jar roasted red peppers, drained
- 1 red chilli, deseeded and 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 potato gnocchi
- 25g pine nuts
- 75g vegetarian blue cheese
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Method
- 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 a medium-high heat and fry the gnocchi for 3 minutes until lightly golden. Stir in the sauce and warm through for 2-3 minutes.
- 3. Pour into an ovenproof dish. Sprinkle over the pine nuts, crumble over the blue cheese, then grill for 3-4 minutes until the cheese melts. Serve with a green salad.
Nutrition
- 541 kcals Calories
- 31.8g (10.7g saturated) Fat
- 18g Protein
- 45.9g (1.3g sugar) Carbs
- 2g Salt
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