For the skewers:
500g (1 pack) Amisa Organic Gnocchi
3 mixed peppers, cubed
2 tbsp vegan basil pesto
3 tbsp olive oil, plus more for brushing
A pinch of sea salt flakes
Freshly ground black peppercorns
For the dressing:
½ lemon, juice only
4 tbsp vegan basil pesto
2 tbsp extra virgin olive oil
a 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. Make sure not to skip this step, as the gnocchi will break if not cooked.
- 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 want to barbecue them.
- Thread 2 gnocchi and 2 bits of pepper alternately on to the skewers until they’re evenly distributed. Once your barbecue is hot, brush one side of the skewers with oil, then lay them over the barbecue and cook for 4–5 minutes on each side or until the gnocchi is crisp and brown. Brush the tops with oil, then turn over and repeat with the other side.
- Meanwhile, mix together the dressing ingredients. Once the skewers are cooked through, serve immediately and drizzle with the