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3 sweet peppers, deseeded and cut into strips
1/2 x 1 tbsp olive oil
500g bag fresh Essential Gnocchi
300g Waitrose Fine Green Beans, ends trimmed
145g pot green pesto with basil
Wild rocket leaves, to serve (optional)
Shavings of Parmigiano Reggiano, to serve (optional)
Preheat the oven to 200ºC, gas mark 6. Toss the peppers with
1 tbsp oil in a roasting tin. Roast for 15 minutes.
Put the gnocchi in a heatproof bowl and cover with just-boiled
water from the kettle. Set aside for 3 minutes, then drain. Add to
the roasting tin along with the green beans. Sprinkle over the
remaining ½ tbsp oil and season. Roast for 10 minutes.
As soon as the tin comes out of the oven, stir the pesto into
the gnocchi, peppers and beans. Divide between plates with the
rocket and shavings of Parmigiano Reggiano, if liked.
Red chilli pesto
For something deliciously different, try using a pot of red chilli pesto and some cherry tomatoes in place of the green pesto.
Typical values per serving when made using specific products in recipe
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