| Gnocchi with sun-dried tomato pesto |
Delicious food magazine has come to the UK from Australia! God I hope it survives, it would be so fantastic to have a decent cooking magazine here. Here is a recipe from the first issue.
| 1 | large red capsicum (pepper) |
| 20 g | fresh basil |
| 1 | garlic clove, peeled and chopped |
| 2 tablespoons | pine nuts, toasted |
| 6 | sun-dried tomatoes in oil, drained |
| 2 | ripe tomatoes, peeled and seeds removed |
| 3 tablespoons | sun-dried tomato puree |
| good pinch | hot chilli powder |
| 75 g | parmesan, finely grated |
| olive oil |
| 500 g | potato gnocchi |
Cut the capsicum in half and remove the membranes and seeds. Place it cut-side down under a hot, pre-heated grill for about 8-10 minutes until it is slightly blackened and blistered. Let it cool slightly, then remove the skin.
In a food processor, place the capsicum, basil, garlic, pine nuts, sun-dried tomatoes, fresh tomatoes, puree, chilli powder and half the parmesan. Process to a paste. Gradually trickle in olive oil to make a smooth sauce.
Meanwhile, preheat the grill to high. Cook the gnocchi according to packet instructions, then drain and toss with the pesto. Place in an ovenproof dish large enough that the gnocchi are more or less one-deep, but fit snugly in the dish. Top with the remaining cheese and grill for 3 or 4 minutes until the cheese is melted and browning.
Serves 4 with a salad.
19 November 2003
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