Pesto Gnocchi

Ingredients

• Pesto: this one is shop-bought from Asda, although it is probably available in other  supermarkets
• Potato gnocchi: as above
• Sun-dried tomatoes (preferably in oil, so that you can use it for cooking)
• Chestnut mushrooms
• Onion (red or white, as preferred)
• Bell pepper (red or yellow)
• Garlic
• Parsley (I didn't want to pack my full arsenal of herbs and spices, so this time it was flavoured with Herbs de Provence)
• Pine nuts (I forgot to buy them before I left)

As always, adjust your quantities according to number of plates and appetite.

Method

1. Set the kettle to boil and heat oil in a frying pan whilst chopping the ingredients. Keep them bite-sized.
2. Add water to a saucepan and bring it to the boil.
3. Add mushrooms to the frying pan and cook for a minute, before adding the bell pepper and then the onion. Fry for another minute and then sprinkle with garlic granules or chopped garlic.
4. Add the gnocchi to the boiling water.
5. Add the chopped tomatoes to the frying pan, and then stir in the pesto. Mine used the full jar, but half would be enough for a flavouring rather than a sauce.
6. Taste the mixture and add more garlic if desired and a sprinkle of parsley.
7. Drain the gnocchi and mix it in with the pesto.
8. Dish out your pesto and enjoy.

N.B. This can also be made with spaghetti for a lighter dish.