Creamy Tomato Gnocchi
with Roasted Red Pepper
Cooking time
10 minutes
Servings
2/4
Calories
590 /serving
Talk about rolling out the red carpet. Thanks to cherry tomatoes, roasted pepper and roasted pepper spread, the bright colour can’t stop, won’t stop. Tamed by a splash of cream, the sauce is a perfect counterpoint for pillowy gnocchi that’s deliciously pan-toasted rather than boiled.
We will send you:
- 15ml Minced garlic
- 280g Cherry tomatoes
- 300g Gnocchi
- 15ml Ajvar (roasted red pepper spread)
- 1 Roasted pepper
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
32 g
Saturated Fat
15 g
Sodium
1310 mg
Total Carb
68 g
Sugars
7 g
Protein
12 g
Fibre
6 g
Preparation
Toast the pasta
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pasta and sauté, 4 to 5 min., until beginning to brown.
Mise en place
- Meanwhile, thinly slice the roasted pepper lengthwise.
- Halve the tomatoes.
Sauté the vegetables
- To the pan, add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatoes, roasted pepper, spices and S&P.
- Sauté, 2 to 3 min., until softened.
Make the sauce & combine the pasta
- To the pan, add the ajvar, cream, 2 tbsp butter (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until combined; season with S&P.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
