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Gnocchi with roasted red pepper & chilli pesto

Gnocchi with roasted red pepper & chilli pesto

These little potato pillows in a rich sauce make a lovely (and maybe welcome?) change to pasta. Add a fresh salad, or some seasonal greens, if you like.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Nish Kumar on episode 8, season 3 of Dish, the Waitrose podcast. 

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts. 

5 out of 5 stars(2) Rate this recipe
HealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 3 Essential Red Peppers, cut into strips
  • 2 Essential Red Onions, thinly sliced
  • 3 clove/s garlic, thinly sliced
  • 2 tbsp Essential Olive Oil
  • 500g pack gnocchi
  • 190g jar chilli pesto
  • 400g can Essential Chopped Tomatoes
  • 1 tbsp Essential White Wine Vinegar
  • 2 tsp caster sugar


  1. Preheat the oven to 220ºC, gas mark 7. Scatter the peppers, onions and garlic in a large roasting tin and drizzle with the oil. Turn the ingredients until coated in oil, then roast for 30 minutes, stirring halfway through, until tender and slightly caramelised.

  2. As the vegetables cook, bring a large saucepan of lightly salted water to the boil. Add the gnocchi and return to the boil. Cook for 3 minutes. To make the sauce, put the pesto, tomatoes, vinegar and sugar in a small saucepan and cook gently for 5 minutes.

  3. Drain the gnocchi through a colander or large sieve and add to the roasting tin. Stir in the sauce, mix together well and transfer to shallow serving bowls.

Cook’s tip

To take this recipe from meat free to vegetarian, swap the jar of chilli pesto for a 145g pot of red chilli pesto with tomato. Try sprinkled with some finely grated Cheddar or vegetarian Italian hard cheese.

And to drink...

Triade Bianco


Typical values per serving when made using specific products in recipe


1,938kJ/ 462kcals



Saturated Fat












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