Gnocchi with red pepper and parsley pesto and blue cheese
- April 2010
- Serves 4
- Ready in 20 min
This vegetarian gnocchi recipe is cheesy and nutty, with a hint of chilli. An Italian recipe that’s a comfort and an indulgence.
- 541 kcals
- 31.8g (10.7g saturated)
- 45.9g (1.3g sugar)
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.
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