Pepper-and-cherry-tomato-gnocchi

Pepper and cherry tomato gnocchi

This speedy sauce of sweet peppers and two types of juicy tomatoes is perfect with tender potato gnocchi

By , 25 September 2019

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Pepper and cherry tomato gnocchi
  • 15 Mins

  • Serves: 4

Nutritional Info
Each 363g serving contains
  • Energy

    1048KJ

    250KCAL

    13%
  • Fat

    3.6g

    low

    5%
  • Saturates

    1.5g

    low

    8%
  • Sugars

    8.3g

    low

    9%
  • Salt

    0.51g

    low

    9%
2
of your 5-a-day
of your reference intake.
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
  • 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.