This vegetarian gnocchi recipe is cheesy and nutty, with a hint of chilli. An Italian recipe that's a comfort and an indulgence.
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
Method
- 1. 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.
- 2. 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.
Nutritional info
Per serving: 541kcals, 31.8g fat (10.7g saturated), 18g protein, 45.9g carbs, 1.3g sugar, 2g salt
Chef's tip
The red pepper sauce would also be brilliant with filled tortellini pasta instead of gnocchi.
To freeze: make the gnocchi up until the end of step 2, cool, then freeze for up to 3 months. Defrost, reheat, then finish the recipe.