Roasted Gnocchi in Charred Pepper & Tomato sauce
Turn our sweet and tangy tomato soup into an exciting gnocchi dinner. Fresh basil, chilli and za'atar create a warm, fresh flavour with a nice bit of heat - one for the tastebuds.
Ingredients
- 400g Charred Pepper & Tomato soup
- 500g dry gnocchi
- 1 bunch fresh basil
- 30g parmesan
- 3 tbsp ricotta
- 2 tsp chilli flakes
- 2 tsp za'atar
- 5 tbsp olive oil
- 1 tsp pesto to garnish
- Dash of salt and pepper
Method
- Pour the dry gnocchi into a baking tray then toss with olive oil and season with salt, pepper and za'atar
- Roast the gnocchi in the oven for 30 minutes, stirring half way through
- While the gnocchi roasts, fry some chilli flakes in olive oil before adding your charred pepper and tomato soup sauce base
- Chop the fresh basil to release its flavour and stir it into the sauce until nicely heated, not boiled
- When the gnocchi has cooked and browned to your liking, remove the tray from the oven and pour in your sauce
- Finally, garnish your dish with a spoonful of ricotta and pesto, a sprinkle of parmesan cheese and a few more basil leaves