The Green Barbecue: Crispy gnocchi with charred peppers and basil pesto - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Green Barbecue Rukmini Iyer s crispy gnocchi with charred peppers and basil pesto By You Magazine - April 25, 2021 Forget just plain old vegetables on a stick – here, you intersperse veg of your choice on skewers with just-blanched gnocchi. The result: crisp perfection like you wouldn’t believe. David Loftus SERVES 3-4 PREP: 15 MINUTES COOK: UNDER 10 MINUTES 500g packet of gnocchi 3 red, orange or yellow peppers, chopped into gnocchi-size pieces 2 tbsp vegan basil pesto 3 tbsp olive oil, plus more for brushing Pinch of sea salt flakes A good amount of freshly ground black peppercorns 8-12 skewers, soaked if wooden FOR THE DRESSING 1⁄2 lemon, juice only 4 tbsp vegan basil pesto 2 tbsp extra virgin olive oil Pinch of sea salt flakes Tip the gnocchi into a bowl of just-boiled water, and leave to blanch for 2 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 and black pepper, 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 on to 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 4-5 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. TIP There’s really no limit to the number of things you could pair with gnocchi on a stick – try cherry tomatoes and halloumi or tofu, or cubes of fresh fennel and halved figs. And you could use red pesto, harissa or mustard mixed through with olive oil as a marinade. Now buy the book Our recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Rukmini has donated her fee for this extract to Refuge. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved