Categories: December

Ingredients

• 1 red pepper
• 20g fresh basil
• 1 garlic clove, roughly chopped
• 2 tbsp pine nuts, toasted
• 6 sun-dried tomatoes in oil, drained
• 2 vine-ripened tomatoes, peeled, seeds removed and chopped
• 3 tbsp sun-dried tomato purée
• Good pinch of hot chilli powder
• 100g Parmesan, grated
• 150ml olive oil
• 500g pack fresh potato gnocchi

Directions

1. Cut the pepper in half and place cut-side down under a hot, preheated grill for 8-10 minutes until slightly blackened and blistered. Remove the skin, seeds and membrane from the pepper. Place the pepper, basil, garlic, pine nuts, tomatoes, tomato purée, chilli powder and half the Parmesan in a food processor. Process to combine, then slowly add the oil until a smooth sauce forms. Season to taste.

2. Meanwhile, preheat the grill to high. Cook gnocchi according to pack instructions. Drain and toss with pesto. Divide between three to four ovenproof dishes, top with remaining Parmesan and grill for 2-3 minutes.

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