Gnocchi with red pepper and parsley pesto and blue cheese

Gnocchi with red pepper and parsley pesto and blue cheese
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
541 kcals
Fat
31.8g (10.7g saturated)
Protein
18g
Carbohydrates
45.9g (1.3g sugar)
Salt
2g
Calories
541 kcals
Fat
31.8g (10.7g saturated)
Protein
18g
Carbohydrates
45.9g (1.3g sugar)
Salt
2g

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. 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.

delicious. tips

  1. The red pepper sauce would also be brilliant with filled tortellini pasta instead of gnocchi.

  2. 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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