Pepperpot Gnocchi
Adapted from a recipe my mum used to make called Pepperpot Beef, I wanted to turn it into a veggie weekday recipe – it's still equally delicious and the perfect kind of comfort food.
Ingredients
Olive oil
1 red onion
1 red pepper
150g baby chestnut mushrooms
2 garlic clove, crushed
½ tsp ground ginger
1 tbsp red wine vinegar
1 tbsp Henderson's Relish (yes, that's Worcestershire Sauce to some of you)
1 tbsp brown sugar
1 tsp sweet chilli sauce
½ tin chopped tomatoes
1 bay leaf
1 vegetable stock pot
½ tin kidney beans in chilli sauce
Salt and Pepper
1 pack of gnocchi (400g - 500g)
For the herby dressing
30g parsley
20g coriander
1 small garlic clove
20g red onion
100ml olive oil
1 tsp lemon juice
Salt and pepper
Serve with
Sour cream
Method
Dice the onion as small as you can and slice the red pepper into 2cm squares, then add to a pan on a medium heat with a glug of oil. Cover with a lid and lightly fry until the onion and pepper are soft. Cook for about 10 mins.
Meanwhile, chop the mushrooms into quarters or bitesize pieces and put to one side.
When the onion and pepper are soft, add the crushed garlic and continue to cook for a couple of minutes on a low heat. Sprinkle over the ground ginger and stir, then add the mushrooms and stir again.
Turn up the heat slightly so it's on a medium heat and add the red wine vinegar, Henderson's Relish, brown sugar, sweet chilli sauce, chopped tomatoes, bayleaf and veg stock pot. Stir well and season generously. Bring to a simmer and cook for 15 minutes or until the sauce is a bit thicker.
Whilst the sauce is cooking, combine all the ingredients for the herby dressing in a blender. These quantities will make slightly more than you need for this recipe and this is to help keep the dressing as smooth as possible. Blend everything well for a couple of minutes until you have a smooth dressing. Taste and adjust seasoning. Unlike my other recipes for zhoug, I've tried to reduce the zingy nature of this dressing to compliment this dish better.
To finish the sauce, add the kidney beans to the pan and keep on a low heat.
Boil a pan of salted water, and cook the gnocchi according to pack instructions. Drain, then add the gnocchi into the Pepperpot sauce. Stir gently and taste for seasoning, adjust accordingly.
Serve onto plates and drizzle over the herby dressing and sour cream.
Enjoy!
