Red pepper and ricotta gnocchi

Name: Red pepper and ricotta gnocchi
Cook time: 20 min
Yield: 4

with green beans and Sicilian sprinkle

Ready in around 20 mins

RECIPE FACT:

The island of Sicily takes culinary inspiration from Greek, Spanish, Arab and French influence.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a large pot of salted water up to the boil over a high heat.
1. TO PREPARE THE VEGETABLES:

Top and tail the green beans and cut in half. Cut the cherry tomatoes in half.
2. TO COOK THE GNOCCHI:

Once the water is boiling add the potato gnocchi and cook for 3-4 mins. Reserve ½ cup of cooking water then drain the gnocchi well into a colander. Drizzle with oil to stop from sticking.
3. TO COOK FINISH THE RED PEPPER GNOCCHI:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the green beans and cook for 2-3 mins. Add another drizzle of oil then add the gnocchi to the pan and fry for 1-2 mins. Add the red pepper and ricotta pesto, the reserved water and cook for 1-2 mins.
TO SERVE:

Spoon red pepper and ricotta gnocchi into bowls. Top with cherry tomatoes and a drizzle of parsley gremolata. Arrange a handful of mesclun on top and sprinkle over the Sicilian sprinkle. Serve remaining mesclun on the side.