This is a really simple recipe which is easy to impress others with. Thanks to Sara Skipworth (the unexpected chef she turned out to be) for this gnocchi recipe.
1 bag of gnocchi (400g approx), 1 courgette, 1 capsicum, cherry tomatoes, mozzarella, red onion (diced), basil pesto, pine nuts, olive oil, garlic
- Bake or fry the courgette and capsicum together with garlic and olive oil.
- Add the red onion, half of the pesto, and mozzarella to the vegetables. Further cooking another 2mins so it is warmed through
- Seperately oil the gnocchi (which takes about 4 mins, until they start to float). Following, drain and run the rest of the pesto through the mix.
- Serve with lemon juice drizzled over the top and roasted pine nuts. Bon appétit!