Gnocchis aux poivrons rouges fumés

Ingrédients

• 10 g pine nuts
• 120 g roasted red peppers (from a jar, drained weight)
• 50 g vegan cream cheese alternative
• 1 tbsp nutritional yeast
• 1/4 tsp smoked paprika
• 1 small garlic clove
• 2 tbsp olive oil
• 150 g baby plum tomatoes
• 1 x 300g pack Rana Original Pan-fry Gnocchi
• small handful basil leaves, to serve

Préparation

1. 1

   Toast the pine nuts in a large nonstick frying pan, tossing regularly over a medium heat, until golden. Set aside on a plate to cool.

2. 2

   Meanwhile, place the roasted red peppers, vegan cream cheese, nutritional yeast, paprika, garlic, ½ tablespoon of olive oil and a pinch of salt in a blender. Whizz until smooth, then set aside.

3. 3

   Heat the remaining oil in the same large frying pan, then add the tomatoes and fry over a medium-high heat for about 5 minutes or until blistered. Reduce to a medium heat, add the gnocchi and fry for a further 5 minutes, turning occasionally, until crisp and golden. Reduce the heat again, stir through the red pepper sauce and simmer for 2 minutes until hot and slightly thickened. Divide between 2 shallow bowls and scatter over the toasted pine nuts and basil to serve.