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Roasted Red pepper gnocchi

red pepper
Roasted Red pepper gnocchi
Servings: 2
Prep time: 30 min
500g gnocchi
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp smoked chilli flakes
2 tsp smoked paprika
2 large red peppers, deseeded and roasted
Salt and pepper to taste
2/3 cup Nolac milk
1/4 cup minced fresh basil leaves, plus more leaves torn for garnish
Fresh lemon juice, to taste
Roast the red pepper on an open flame on the stove top or in the oven at 190°C for 15 min. Set aside once cooked.
Bring large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain in a colander in the sink.
In a saucepan, heat oil over medium heat then add garlic and cook, stirring, until golden. Add peppers, half of the smoked chilli flakes, smoked paprika
salt and pepper and cook, stirring occasionally, for 5 minutes. Transfer to a processor or blender and puree. Return sauce to pan, add Nolac milk and bring to a simmer, stirring. Add basil, salt, pepper and few drops lemon juice, to taste.

Finally, toss the gnocchi and sauce together and serve immediately. Sprinkle with remaining chilling flakes


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