This dish is proof that comfort food and nutrition can absolutely be friends. Capsicums are loaded with vitamin C, great for glowing skin and supporting your immune system – especially in cooler months. Combined with a big whack of garlic and extra virgin olive oil, you have a beautiful anti-inflammatory immune loving meal.
ROAST CAPSICUM GNOCCHI
Serves 4
2 large red capsicums*
1 head garlic, top sliced off to expose the cloves
2 anchovy fillets
2/3 cup ricotta
1/2 tsp dried oregano
2 tsp tomato paste
Sea salt and black pepper
500g potato gnocchi
Heat oven to 200c and line a baking tray with greaseproof paper. Slice the capsicum into quarters, removing seeds and spread over the tray, then drizzle with extra virgin olive oil, season with salt and pepper and toss to coat. Pop the head of garlic into a piece of foil, drizzle some extra virgin olive oil into the top so it can coat the cloves (you don’t need much) and wrap the garlic up in the foil. Place on tray and bake in the oven for 20-30 minutes or until capsicum is lovely and soft. Check the garlic feels soft, if it’s not yet, leave it to cook for a further 10 minutes. Once everything is cooked, add capsicum to a blender and squeeze the flesh from the garlic head. Add anchovy fillets, ricotta, oregano, tomato paste and another hit of black pepper and blend until creamy. Cook the gnocchi according to pack instructions – general guide is salted boiling water and when the gnocchi rise to the top they are cooked. Reserve 1 cup of the water from the cooked gnocchi to help coat the pasta. Drain the remaining water from the pan, then combine the gnocchi, roast capsicum pasta sauce and pasta water in the pan and gently toss to coat. Serve topped with freshly grated parmesan, sliced fresh basil and more black pepper if desired.
