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Creamy Pesto Rosso Gnocchi

by Roxy Pope & Ben Pook from EASY by SO VEGAN

Inspired by the Sicilian dish pesto alla trapanese, the creamy red sauce in this vegan recipe is packed with the flavour of roasted red pepper and tomato and coats the tender gnocchi perfectly. Best of all, it'll be on the table in just 15 minutes.

From the book

Roxy Pope & Ben Pook, So Vegan

Introduction

‘Rosso’ simply translates as ‘red’ and it’s an appropriate word to describe this vibrant dish. Inspired by the Sicilian pesto alla trapanese, our version uses sun-dried tomatoes and roasted red peppers to create a rich and comforting sauce for the gnocchi.

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Ingredients

40g blanched almonds
1 sprig of fresh rosemary, leaves picked
60g sun-dried tomatoes in oil, plus 3 tbsp oil from the jar
300g jarred roasted red peppers, drained
2 garlic cloves, peeled
salt + pepper
80ml vegan cream (we use oat)
600g vegan gnocchi
vegan Parmesan, to serve (optional)

Essential kit

You will need: a food processor or blender.

Method

Put the almonds, rosemary leaves and sun-dried tomatoes, along with the oil from the jar, into a food processor or blender and add the roasted red peppers, garlic and generous pinches of salt and pepper. Add the cream a little at a time and keep processing until smooth (if you’re using a blender, you might need to add a little bit more cream so the sauce blends well).

Put a frying pan on a low heat and pour in the red sauce.

Meanwhile, cook the gnocchi in a large saucepan according to the packet instructions. Once they have floated to the surface, spoon them straight into the pan of sauce, adding a splash of the pasta water if needed to loosen it up, then stir everything together.

Finish with an extra pinch of pepper and serve with grated vegan Parmesan, if you like.

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