Waitrose and Partners
Gnocchi, anchovy & red pepper one-pot

Gnocchi, anchovy & red pepper one-pot

This midweek winner takes no more than 15 minutes and one pan to prepare. The cooked peppers and broccoli are great tossed through pasta, too – just grate over a little Parmigiano Reggiano to serve.

5 out of 5 stars(3) Rate this recipe
HealthySource of fibre
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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Ingredients

  • 2 tbsp olive oil
  • 3 clove/s garlic, finely chopped
  • ¼ tsp chilli flakes
  • 8 anchovies, finely chopped
  • 180g pack Red Romano Peppers, deseeded and cut into thin strips
  • 300g pack Tenderstem broccoli spears, trimmed and cut into 3cm lengths
  • 500g pack gnocchi
  • ½ x 25g pack basil, leaves roughly torn
  • 150g ball Essential Italian Lighter Mozzarella, roughly torn

Method

  1. Heat the oil in a large (ideally ovenproof) frying pan over a medium-low heat. Add the garlic, chilli flakes and anchovies and cook gently for 3-4 minutes until the garlic starts to turn a little golden. Add the peppers and broccoli, increase the heat to medium-high and cook, stirring regularly, for about 10 minutes or until the vegetables have softened.

  2. Bring a kettle of water to the boil and preheat the grill to high. Put the gnocchi in a large heatproof bowl and cover with just-boiled water. Let stand for 3 minutes, then drain and stir into the pan with the vegetables along with most of the basil, making sure everything is well mixed. If your frying pan isn’t ovenproof, transfer the mixture to an ovenproof dish.

  3. Season (remember the anchovies are salty), then scatter the torn mozzarella over the gnocchi and grill for 2-3 minutes until melted and golden in places. Scatter over the remaining basil to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,702kJ/ 406kcals

Fat

15g

Saturated Fat

4g

Carbohydrates

46g

Sugars

5.5g

Fibre

6.2g

Protein

19g

Salt

1.2g

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