Recipes for the Vegetarian Week #vegchallenge: Day 2

Today’s recipe features those tender little Italian potato dumplings, gnocchi.

Fresh Gnocchi with Roasted Ocado Vegetables And Pesto

½ red pepper, sliced
½ courgette, sliced
½ small onion, sliced
50g cherry tomatoes whole
1 tablespoon olive oil
1 garlic clove, crushed
½ pack (200g) The Fresh Pasta Company Potato gnocchi
1 tablespoon Zest pesto

  • Pre-heat the oven to 200°C/ 400°F/ Gas Mark 6.
  • Place the chopped vegetables and whole tomatoes in a large roasting tin with the garlic, and toss lightly in olive oil.
  • Roast in the oven for about 20 minutes.
  • Cook the gnocchi in boiling water for 3 minutes, drain and return to the pan.
  • Add the pesto and warm through for a further minute.
  • Combine the cooked gnocchi and pesto, mix with the roasted vegetables and serve.

For tomorrow, we have terrific tortelli with pine nuts – see you tomorrow.

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