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
Abigail Spooner
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
-
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.
-
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.
-
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.
