Line a baking tray with foil and add the chopped peppers before coating with olive oil and cook in oven for 30 minutes, or until fully roasted.
Next, using a hand blender or food processor coarsely blend the roasted peppers, walnuts, garlic, tomato puree, honey, paprika and red wine vinegar.
Once blended, stir the extra virgin olive oil into the romesco. Add salt & pepper.
In a large saucepan, add the gnocchi and cavolo nero to salted boiling water and cook according to the packet instructions time, minus 1 minute. Drain the gnocchi and greens, reserving some of the starchy water and pop back into the pan.
Add the romesco sauce with a couple of ladles of the reserved pasta water. Cook until the romesco sauce and pasta water become a smooth/thick emulsion and the gnocchi is fully cooked.
Serve with a sprinkle of feta, an optional drizzle of honey and chopped fresh parsley. For additional texture/crunch, I added an extra sprinkle of chopped walnuts.
This saucy recipe is made up with peppers, walnuts and garlic blended together with some tomato puree. You'll love this added to the gnocchi for a delicious, comforting dinner.
3red peppers chopped(£0.50x3)=(£1.50)
150gcavolo nero, destemmed & torn(£0.85)
1handful fresh chopped parsley(£0.50)
1tbspred wine vinegar
3tbspextra virgin olive oil
Preheat oven 180°C
Start by placing the chopped peppers on a baking tray lined with foil. Coat with olive oil and pop in the oven for 30 minutes, until fully roasted.
Next, coarsely blend the roasted peppers, walnuts, garlic, tomato puree, honey, paprika and red wine vinegar in a food processor/with a hand blender. Once blended, stir the extra virgin olive oil into the romesco. Add salt & pepper.
Add the gnocchi & cavolo nero into salted boiling water (same pot) and cook according to the packet time, minus 1 minute.
Reserving some of the starchy water, drain the gnocchi & greens and pop back into the pan. Add the romesco sauce with a couple of ladles of pasta water. Cook until the sauce the romesco and pasta water become a smooth/thick emulsion and the gnocchi is fully cooked.
Serve with a sprinkle of feta, an optional drizzle of honey and chopped fresh parsley. For additional texture/crunch I added an extra sprinkle of chopped walnuts.