Recipes
Pepper and cherry tomato gnocchi
This speedy sauce of sweet peppers and two types of juicy tomatoes is perfect with tender potato gnocchi
This speedy sauce of sweet peppers and two types of juicy tomatoes is perfect with tender potato gnocchi
(22 votes)
Cook: 15 Mins
Serves: 4
Price: £1.05 per serving
Nutritional Information
Each 363g serving contains
Energy
1049kj
250kcal
1049kj
250kcal
13%
Fat
3.6g
3.6g
Low
5%
5%
Saturates
1.5g
1.5g
Med
8%
8%
Sugars
8.3g
8.3g
Med
9%
9%
Salt
0.51g
0.51g
Med
9%
9%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
289kj/69kcal
Typical energy values per 100g:
289kj/69kcal
Ingredients
1tbsp rapeseed oil
2 cloves garlic, sliced
300g Frozen for Freshness Sliced Mixed Peppers
225g vine-ripened cherry tomatoes, halved
500g gnocchi
400g tin Extra Special Pomodorini Cherry Tomatoes
10g basil, torn, to serve
Method
1
In a deep-sided frying pan, heat the oil, then add the garlic, peppers and fresh tomatoes. Fry for 8-10 mins until the tomatoes are starting to break down.
2
Meanwhile, cook the gnocchi in a large pan of boiling water for 2-3 mins, then drain well.
3
Add the tinned tomatoes and basil to the veg in the frying pan and bring to a simmer. Season with black pepper and stir through the gnocchi. Sprinkle with the basil before serving.