Pepper and cherry tomato gnocchi
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- 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
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.
Meanwhile, cook the gnocchi in a large pan of boiling water for 2-3 mins, then drain well.
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.