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Potato gnocchi with sun-dried tomato pesto
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Ingredients:
- 1 red capsicum, roasted
- 20g fresh basil, leaves picked
- 1 garlic clove, roughly chopped
- 40.00 ml pine nuts, toasted
- 6 sun-dried tomatoes in oil, drained
- 2 vine-ripened tomatoes, peeled, seeds removed, chopped
- 66.60 gm tomato paste
- 1/2 tsp chilli powder
- 100g (1 cup) grated parmesan
- 150ml olive oil
- 500g potato gnocchi
Instructions:
- Combine capsicum, basil, garlic, pine nuts, tomatoes, tomato paste, chilli powder, and half of the parmesan in a food processor. Blend until smooth while slowly pouring in the oil. Season with salt and pepper.
- 1. Preheat the grill to high heat. 2. Cook the gnocchi according to the instructions on the package. 3. Drain the gnocchi and mix it with the pesto.
- Evenly distribute the mixture into 3-4 ovenproof dishes, sprinkle the remaining parmesan on top, and broil for 2-3 minutes.
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