Gnocchi Peppers and Pecorino cheese

Updated: Mar 22



We love gnocchi so much so there will be lot of ideas to share in this blog to use with this fantastic pasta that we adore for so many reasons.

  1. It is super quick! It takes only 2/3 minutes to cook. When the gnocchi are up they are ready!

  2. It is a versatile pasta that can be good with rich sauces but also with the simplest butter and sage.

  3. The texture and the consistence. It is totally melting in your mouth and it is absorbing really well the sauce you are using.

The only down point is that we would eat hundred of them and being made with potatoes are not the lightest, but who cares? Food has to be enjoyed at the max level!


INGREDIENTS for 2 people


1 packet of potato gnocchi

2/3 roasted peppers in the oven as previous recipe

50 gr of pecorino cheese (but you can also use parmesan)

2 spoons of extra virgin olive oil

salt


METHOD


Peeled the peppers that you have previously cooked in the oven following the recipe you find here.

Cut them in thin slices. Heat two table spoons of olive oil in a large pan that you will need after for your gnocchi and stir fry your peppers until they are warm, at a low heat and no more than 5 minutes and adjust with one or two pinches of salt.

Now boil the water for the gnocchi, add one table spoon of coarse sea salt and cook them.

Once cooked, transfer it to the pan with some spoons of cooking water.

Stir for couple of minutes until you have a nice creamy sauce.

Serve immediately and enjoy!




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