Gnocchi with Pepper & Rocket Sauce

Total: 20 mins

A fresh and simple supper, this dish stirs plump potato gnocchi through a chunky Med veg sauce of sweet peppers sizzled with red onion, garlic and vine tomatoes. Served topped with peppery rocket and a rich drizzle of olive oil.

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503 kcal
(per portion)

Ingredients you'll need

1 red onion
1 red pepper
1 yellow pepper
2 vine tomatoes
2 garlic cloves
400g gnocchi
50g rocket

From your kitchen

1 tbsp olive oil
Sea salt
Freshly ground pepper
3-4 tbsp cold water (optional)
1 tbsp extra virgin olive oil

You'll need

Deep frying pan
Large pan

Step by step this way

1.
Fill and boil your kettle. Peel and roughly chop the red onion. Halve the peppers, scoop out the seeds and pith, then roughly chop them. Roughly chop the tomatoes. Peel and grate or crush the garlic.
2.
Put a deep frying pan on a medium-low heat. Add 1 tbsp olive oil, the onion, peppers, tomatoes and garlic. Season with a pinch of salt and pepper and fry, stirring often, for 10-12 mins till the veg are glossy and the tomatoes are pulpy and collapsing. If the veg start to brown too quickly or the pan seems too dry, add 3-4 tbsp water and turn the heat down even more.
3.
Meanwhile, fill a large pan with hot water from the kettle, topping it up with more water if needed. Set on a high heat, bring back to the boil then add the gnocchi. Simmer for 4-5 mins, till the gnocchi float to the surface. Once they've all bobbed up, they're ready to be drained.
4.
Taste the tomato and pepper sauce and add a pinch more salt or pepper if you think it needs it. Add the gnocchi to the pan and toss gently to mix.
5.
Divide the gnocchi between 2 warm plates. Top with a few handfuls of rocket and drizzle ½ tbsp extra virgin olive oil over each plate to serve.

This recipe is from

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