Potato gnocchi with sun-dried tomato pesto

Ingredients (serves 3)
* 1 red capsicum, roasted
* 20g fresh basil, leaves picked
* 1 garlic clove, roughly chopped
* 2 tbs pine nuts, toasted
* 6 sun-dried tomatoes in oil, drained
* 2 vine-ripened tomatoes, peeled, seeds removed, chopped
* 3 tbs tomato paste
* 1/2 tsp chilli powder
* 100g (1 cup) grated parmesan
* 150ml olive oil
* 500g potato gnocchi


Method
1. Place capsicum, basil, garlic, pine nuts, tomatoes, tomato paste, chilli powder and half the parmesan in the bowl of a food processor. Process to combine, then slowly add the oil until a smooth sauce forms. Season with salt and pepper.
2. Preheat grill to high. Cook gnocchi according to packet instructions. Drain and toss with pesto.
3. Divide between 3-4 ovenproof dishes, top with remaining parmesan and grill for 2-3 minutes.

Source
delicious. - Page 84
Recipe by Valli Little