Smoky red pepper gnocchi
Prep time: 25 minsTotal time: 
Smoky red pepper gnocchi
Whizz roasted red peppers, vegan cream cheese and smoked paprika to a silky-smooth sauce for gnocchi in this easy plant-based dinner, ready in just 30 minutes
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 10g pine nuts
- 120g roasted red peppers (from a jar, drained weight)
- 50g vegan cream cheese alternative
- 1 tbsp nutritional yeast
- ¼ tsp smoked paprika
- 1 small garlic clove
- 2 tbsp olive oil
- 150g baby plum tomatoes
- 1 x 300g pack Rana Original Pan-fry Gnocchi
- small handful basil leaves, to serve
Step by step
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Toast the pine nuts in a large nonstick frying pan, tossing regularly over a medium heat, until golden. Set aside on a plate to cool.
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Meanwhile, place the roasted red peppers, vegan cream cheese, nutritional yeast, paprika, garlic, ½ tablespoon of olive oil and a pinch of salt in a blender. Whizz until smooth, then set aside.
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Heat the remaining oil in the same large frying pan, then add the tomatoes and fry over a medium-high heat for about 5 minutes or until blistered. Reduce to a medium heat, add the gnocchi and fry for a further 5 minutes, turning occasionally, until crisp and golden. Reduce the heat again, stir through the red pepper sauce and simmer for 2 minutes until hot and slightly thickened. Divide between 2 shallow bowls and scatter over the toasted pine nuts and basil to serve.
