Flaming Pepper & Fennel Gnocchetti Salad
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Total: 25 mins
A warm, colourful salad stuffed with rosemary roasted peppers and sweet fennel, folded with tender pasta shells and fresh rocket, and drizzled in a garlicky lemon dressing.
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360 kcal
(per portion)
Ingredients you'll need
  • 1 red pepper
  • 1 yellow pepper
  • 1 fennel bulb
  • A handful of rosemary, leaves only
  • 75g gnocchetti pasta
  • 1 garlic clove
  • 1 lemon
  • 50g rocket
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Medium pan with a lid
  • Large baking tray
Step by step this way
  • 1.

    Preheat your grill to medium-high. Fill a pan with water, cover and bring to the boil. Halve both peppers, scoop out the seeds and white pith and slice the peppers into thin strips. Trim the dry tips and root off the fennel, keeping the soft fronds for later, and chop the bulb into 1cm-thick slices.

  • 2.

    Pop the peppers and fennel on a baking tray lined with foil. Finely chop the rosemary leaves and scatter them over the veg. Drizzle over 1 tbsp olive oil and season with salt and pepper. Toss to coat, then slide under the grill for 8-10 mins, turning halfway, till the veg are tender and lightly charred.

  • 3.

    When the water in the pan is boiling, add the gnocchetti and a pinch of salt. Simmer the pasta for 8-10 mins, till tender but still with a little bite. When it's cooked, drain and rinse with cold water.

  • 4.

    Meanwhile, make the dressing. Peel the garlic and crush or finely chop it. Slide it into a mixing bowl. Squeeze in the juice from half the lemon. Whisk in 1 tbsp olive oil and a pinch of salt and pepper.

  • 5.

    Add the roast veg and the pasta to the bowl of dressing. Add the rocket and fold together. Heap the pasta salad onto a couple of warm plates and garnish with the soft fennel fronds to serve.

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