Gnocchi, anchovy & red pepper one-pot

Name: Gnocchi, anchovy & red pepper one-pot
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 3 clove/s garlic, finely chopped; ¼ tsp chilli flakes; 8 anchovies, finely chopped; 180 g pack Red Romano Peppers, deseeded and cut into thin strips; 300 g pack Tenderstem broccoli spears, trimmed and cut into 3cm lengths; 500 g pack gnocchi; 25 g pack basil, leaves roughly torn; 150 g ball Essential Italian Lighter Mozzarella, roughly torn

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(5) Rate this recipe

HealthySource of fibre

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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.

Typical values per serving when made using specific products in recipe