Gnocchi with smoky corn and peppers
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Liam Desbois
Gnocchi with smoky corn and peppers
Frozen corn is a handy stand-by... use it in soups or stews or defrost and add to a salad. You can serve this sauce with pasta if you don’t have any gnocchi
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
472Kcal
Fat
7gr
Saturates
2gr
Carbs
97gr
Sugars
8gr
Fibre
10gr
Protein
12gr
Salt
0.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 500g fresh gnocchi
- 2 tsp olive oil
- 100g frozen sweetcorn
- 1 red pepper, chopped
- 1/2 small red onion, finely diced
- 2 garlic cloves, crushed
- 1 1⁄2 tsp smoked paprika
- 1⁄2 tsp chilli flakes
- 30g lighter crème fraîche
- squeeze of lemon juice
- small handful of fresh basil, finely chopped
Step by step
- Bring a large pan of salted water to the boil and cook the gnocchi to pack instructions, reserving 150ml of the cooking water before draining.
- Meanwhile, heat the oil in a large frying pan. Once hot, add the frozen corn and cook, stirring just once halfway, for 3-4 minutes until starting to char and blister. Add the red pepper, onion and garlic, and cook, stirring, for a further 5 minutes until the vegetables have softened. Add the smoked paprika and chilli flakes and cook for 1 minute, seasoning to taste.
- Add the gnocchi to the frying pan with the vegetables, tossing everything together. Reduce the heat and add 100ml of the reserved cooking water and the crème fraîche, stirring everything together until combined and well coated. Add a splash more cooking water if needed. Stir in the lemon juice and basil, then season to taste and serve.
