Here’s a family-friendly supper that’s low on cost and all cooked on one tray. Job done.
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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
Energy | 1,890kJ/ 452kcals |
|---|---|
Fat | 21g |
Saturated Fat | 3.8g |
Carbohydrates | 51g |
Sugars | 8.1g |
Fibre | 9g |
Protein | 10g |
Salt | 1g |
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