Crispy gnocchi with charred peppers and basil pesto

Nutrition Facts

Amount Per Serving

Calories 476 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g25%

Cholesterol 2mg1%

Sodium 638mg28%

Potassium 207mg6%

Carbohydrates 53g18%

Fiber 6g25%

Sugar 5g6%

Protein 7g14%

Vitamin A 3251IU65%

Vitamin C 121mg147%

Calcium 71mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Crispy potatoes on a stick

Prep Time10

Cook Time7

Total Time17

Course: Main Course

Cuisine: British

Servings:

Calories: 476kcal

Author: Rukmini Iyer

Tip the gnocchi into a bowl of just-boiled water, and leave to blanch for two minutes, then drain and run under cold water to cool.
Put the gnocchi into a large bowl with the chopped peppers, vegan pesto, olive oil, sea salt flakes and freshly ground black peppercorns, and mix well to coat. At this point you could refrigerate the gnocchi until you’re ready to barbecue.
Thread the gnocchi and pepper alternately onto the skewers. Once your barbecue is good and hot, brush one side of the skewers with oil, then lay them over the barbecue at a slight angle (this stops them falling through) and cook for four to five minutes, until the gnocchi are crisp and brown. Brush the tops with oil, then turn over and repeat with the other side.
Meanwhile, mix the lemon juice, pesto and extra virgin olive oil with a pinch of sea salt flakes to taste. Once the skewers are cooked through, serve immediately, with the basil dressing alongside.