RED PEPPER + BEAN GNOCCHI
Directions
- 1In a high speed blender, blitz the tofu, peppers, sun dried tomatoes, tomato purée, herbs, vinegar, parmesan, salt, pepper and water until you get a completely smooth, creamy sauce.
- 2Add an additional splash of water if needed to thin.
- 3Heat a frying pan with a drizzle of oil.
- 4Fry off the onion for a few minutes.
- 5Add the garlic for another minute.
- 6Tip in the gnocchi and allow to brown slightly.
- 7Pour in the beans and some of their brine (if you don’t like the brine, you can rinse the beans and just add a little extra water and salt!).
- 8Pour in the red pepper sauce and stir until fully coated.
- 9Serve with extra basil and Parmesan.
Ingredients
- 0.5 onion, finely diced
- 2 garlic gloves, minced
- 700 g butter beans + their brine
- 500 g fresh gnocchi
- 300 g silken tofu
- 200 g jarred roasted red peppers
- 50 g sun dried tomatoes
- 1 tbsp tomato puree
- 1 handful basil leaves (fresh or dried)
- 0.5 tsp hot smoked paprika
- 0.5 tsp oregano
- 1 tsp balsamic vinegar
- 10 g parmesan
- Salt
- pepper
- 100 ml water to thin sauce
Equipment
high speed blenderfrying pan
Tips
- Add an additional splash of water if needed to thin the sauce.
- If you don’t like the bean brine, you can rinse the beans and just add a little extra water and salt.
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