Recipes
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

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(22 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.05 per serving

Nutritional Information

Each 363g serving contains

Energy
1049kj
250kcal
13%
Fat
3.6g
Low
5%
Saturates
1.5g
Med
8%
Sugars
8.3g
Med
9%
Salt
0.51g
Med
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

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.