Sun Dried Tomato & Herby Gnocchi
This gnocchi dish is perfect for a mid week meal, packed with flavour and colour, you’ll be fighting for the last forkful. The gnocchi acts as the perfect pairing act with the creamy sauce and can even be made in the oven if you want a crispy texture to the gnocchi. This sauce makes a delicious staple you could pair with pasta or potatoes in other recipes, so a great one to have up your sleeve.
The PEAT’d Chilli works a treat in this recipe, the subtle spice comes through giving the sauce that added kick. You don’t have to add cream in this recipe, but we think it gives it a delicious rich flavour that compliments the spice.
Serves:
20 mins
Ingredients
- 1 tbsp olive oil
- 1 red onion finely diced
- Jar of PEAT’d Chilli Sauce
- 1 clove garlic finely chopped
- 1 roasted red pepper thinly sliced
- 2 tbsp sun-dried tomatoes, finely chopped
- 1 tbsp dried oregano
- 1 tsp dried parsley
- 1 tsp salt and pepper
- 400 g fresh gnocchi
- Option to add in 100ml single cream (or vegan friendly)
- 4 tbsp nutritional yeast OR 2 tbsp parmesan (or vegan friendly)
- 15g fresh basil or parsley
Method
Step 1
Start by finely dicing the onion, sun-dried tomatoes, roasted pepper, add to a frying pan and cook on a low heat for around 5-6 minutes.
Step 2
Add in the dried herbs and PEAT’d sauce, around 200ml of water to loosen followed by the fresh gnocchi, pop a lid on allow to simmer for a further 4-5 minutes.
Step 3
Stir through, adding in the single cream and a generous pinch of salt and pepper to season, add in the chopped fresh basil and take off the heat.
Step 4
Taste test adding a further pinch of salt and pepper to taste, then garnish with the nutritional yeast of parmesan and enjoy.
