Gnocchi with peppers
Instructions
Chop the onion and soffriggetela with a little oil in a pan covered.
After a few minutes add half a glass of water and the nut.
Cook over medium heat for 3-4 minutes, uncover and add carrot, celery, parsley, garlic and chopped Rosemary.
While cooks clean peppers, divide them in water and then into cubes: aggungete in the pan.
Add water if necessary.
Stir from time to time: when the peppers are half-cooked add the chopped tomatoes and seedless.
Add salt and pepper, add a bit of hot pepper.
When vegetables are cooked go to mixer or in food mill, then tied with the cream.
Cook the gnocchi in plenty of water, not too salty, drain and toss with the sauce.
This extremely flavorful vegetable gravy is the version revised and corrected, by a celebrity chef, a Calabrian cuisine, classic and is great for seasoning also strozzapreti or homemade macaroni.
Ingredients and dosing for 6 persons
- 800 g of type potato gnocchi pasta
- == 1 large onion
- 1/2 vegetable nut
- 1 carrot
- 1 costa of celery
- 1 sprig of parsley
- 1 sprig of rosemary
- 5 perini tomatoes
- == 1 yellow pepper
- 1 red pepper
- 1 clove of garlic
- 15 cl of cooking cream
- Olive oil
- Salt
- Pepper
- Hot pepper