Crispy gnocchi with peppers

If you make one recipe from Rukmini Iyer’s latest book – make it this one. Even Iyer can’t contain her excitement when talking about it.

Once you’ve got the recipe down pat – and have realised just how delicious charred gnocchi is – you can play around with your skewers, adding anything from tomatoes and halloumi to tofu and figs.

Ingredients: (Serves 3-4)

1 x 500g packet of gnocchi

3 mixed peppers, chopped into gnocchi-size pieces (don’t use green peppers)

2 tablespoons vegan basil pesto 3 tablespoons olive oil, plus more for brushing

A pinch of sea salt flakes

A good amount of freshly ground black peppercorns 8-12 skewers, soaked if wooden

For the dressing: Half lemon, juice only 4 tablespoons vegan basil pesto

2 tablespoons extra virgin olive oil

A pinch of sea salt flakes

Method:

1. 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.

2. 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.

3. 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.

4. 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.