Helen RandellGnocchi with capsicum sauce
July 4th 2011 12:05
I know that I have home made gnocchi on my new years cooking resolutions for this year, but for now, I thought I would try this version using an easy store-bought packet. Much easier for a Sunday night
The blue cheese is the star of this dish, but the capsicum flavour is the one that really shines through.
Gnocchi with capsicum sauce (adapted from Delicious magazine)
2 char-grilled capsicums, roughly chopped
1 long red chilli, seeds removed, finely chopped
1 cup flat leaf parsley
1 cup grated parmesan
1 tbs thickened cream
1/4 cup olive oil
500g potato gnocchi
25g toasted pine nuts
75g blue cheese
green salad to serve
Preheat the grill to medium heat.
Place the capsicum, chilli, parsley, garlic, parmesan and cream in a food processor and whiz together. Season then pour in 2 tablespoons oil to make a smooth thick paste. Set aside.
Cook the gnocchi until they float to the surface, then drain.
Heat the remaining oil in a frying pan over medium-high heat and fry the gnocchi for 3 minutes until golden.
Stir through the pesto then transfer to a shallow overproof dish.
Sprinkle over the pine nuts and blue cheese then grill for 3-4 minutes until cheese melts.
Serve with green salad.
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