Crispy baked gnocchi drenched in the most delicious roasted red pepper, basil and sundried tomato sauce, finished with a generous shaving of parmesan cheese.
Preheat the oven to 180°c (fan assisted)/200°c/gas mark 6.
Place the whole red peppers, stalk facing up, halved red onions and garlic cloves onto a baking tray. Drizzle with 1 tbsp of olive oil, plus a little salt and pepper, then roast in the oven for 25-30 minutes, or until charred and soft.
Pour the fresh gnocchi between another two baking trays, drizzle with the remaining oil and sprinkle over a generous pinch of salt and pepper. Mix everything together, then place the trays into the oven alongside the vegetables for 25 minutes, or until golden on the outside but still soft in the middle.
Allow the peppers to cool a little before tearing out the stalk and removing the charred skin with your fingers. Squeeze the garlic flesh out of the skin, then blitz with the pepper and red onion in a food processor along with half the sundried tomatoes, passata, thyme and generous amounts of sea salt and black pepper until smooth. Taste and adjust the seasoning.
Transfer the sauce into a saucepan to reheat. Add the roasted gnocchi, remaining sundried tomatoes and most of the basil into the pan, then stir to combine. Divide between bowls and serve topped with the remaining basil and a grating of parmesan cheese.
If you can only find dried gnocchi, that can also work for this recipe. Cover the gnocchi with just boiled water and let it rehydrate for 15 minutes before jumping into step 2.
VEGAN: Omit the parmesan cheese, or replace with a vegan alternative.
GLUTEN-FREE: Use gluten-free gnocchi.
For variations and tips on this recipe, see within the post.
Recipe courtesy of georgieeats.co.uk