Gnocchi with red pepper and parsley pesto and blue cheese

Name: Gnocchi with red pepper and parsley pesto and blue cheese
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 290g jar roasted red peppers, drained; 1 red chilli, deseeded and finely chopped; Large handful fresh flatleaf parsley; 2 garlic cloves, crushed; 75g grated vegetarian ‘Parmesan’; 1 tbsp mascarpone; 40ml olive oil, plus extra for frying; 500g potato gnocchi; 25g pine nuts; 75g vegetarian blue cheese

Published: 31 Mar 10
Updated: 18 Mar 24

Test kitchen approved

This vegetarian gnocchi recipe is cheesy and nutty, with a hint of chilli. An Italian recipe that’s a comfort and an indulgence.

Serves 4
Ready in 20 min

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Ingredients

290g jar roasted red peppers, drained
1 red chilli, deseeded and finely chopped
Large handful fresh flatleaf parsley
2 garlic cloves, crushed
75g grated vegetarian ‘Parmesan’
1 tbsp mascarpone
40ml olive oil, plus extra for frying
500g potato gnocchi
25g pine nuts
75g vegetarian blue cheese

Method

Preheat the grill to medium-high. Put the peppers, chilli, parsley, garlic, Parmesan and mascarpone in a blender and whizz together. Season, then gently pour in the olive oil through the feeder tube until it forms a luscious sauce. Set aside.
Drop the gnocchi into a pan of boiling salted water and cook for 2 minutes until they float to the surface. Drain. Heat a drizzle of oil in a pan over a medium-high heat and fry the gnocchi for 3 minutes until lightly golden. Stir in the sauce and warm through for 2-3 minutes.
3. Pour into an ovenproof dish. Sprinkle over the pine nuts, crumble over the blue cheese, then grill for 3-4 minutes until the cheese melts. Serve with a green salad.

Recipe from April 2010 Issue

Nutrition

Nutrition: per serving

Calories: 541 kcals
Fat: 31.8g (10.7g saturated)
Protein: 18g
Carbohydrates: 45.9g (1.3g sugar)
Salt: 2g

delicious. tips

The red pepper sauce would also be brilliant with filled tortellini pasta instead of gnocchi.
To freeze: make the gnocchi up until the end of step 2, cool, then freeze for up to 3 months. Defrost, reheat, then finish the recipe.

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Gnocchi with red pepper and parsley pesto and blue cheese

Ingredients

Method

Nutrition

delicious. tips

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