Roasted Red Pepper Gnocchi

Ingredients

• 500g gnocchi
• 125g mozzarella
• breadcrumbs, (optional)

For the sauce

• 2 red peppers, cut into chunks
• 1 onions, roughly chopped
• 1 clove of garlic
• 1 tbsp olive oil
• 1x 400g cans peeled plum tomatoes
• 1 tsp red wine vinegar
• 1 tsp light soft brown sugar
• salt

Method

1. Heat oven to 190°C/170°C fan.

2. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar, sugar and salt, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

3. Turn the oven down to 180°C/160°C fan.

4. Cook the gnocchi, then drain and tip into a casserole dish.

5. Pour over the roasted red pepper sauce, then shred the mozzarella over the top and sprinkle over 2 handfuls of breadcrumbs. Bake for 20 mins until golden and heated through.

💡 Tip: The roasted pepper sauce can easily be doubled and the remainder kept in the freezer.