Serves 2 Dinner, Vegetarian, Gnocchi, Quick No ratings
Ingredients
- 500g gnocchi
- 500g mixed red, yellow and baby peppers, roughly chopped
- 200g cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 bay leaves
- 2 cloves of garlic
- 1 teaspoon chilli flakes
- 2 large sprigs of fresh rosemary
- 1 teaspoon sea salt
- Freshly ground black pepper
- 4 tablespoons ricotta
- A handful of freshly chopped parsley
Method
Preheat the oven to 200C fan/220C/gas 7. Tip the gnocchi into a large bowl, pour a kettleful of boiling water over it and leave to stand for 2 minutes before draining well.
Tip the gnocchi into a roasting tin along with everything except the ricotta. Mix well - make sure you've used a tin big enough for everything to fit in one layer. Transfer to the oven and cook for 30 minutes, until the gnocchi is crisp and golden.
Taste and season with salt and pepper as needed, dollop on the ricotta and scatter with the parsley before serving hot.
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