• Pepper Coulis:

  • ¼ cup olive oil

  • 1 cup diced onion

  • 2 ½ cups diced red bell pepper

  • ¾ cup dry white wine

  • 2 sprigs fresh thyme

  • 2 sprigs fresh oregano

  • salt & pepper

  • Ricotta Gnocchi:

  • 1 454 g tub creamy ricotta cheese

  • 3 Tbsp finely chopped green onion

  • 2 Tbsp finely chopped Italian parsley

  • 1 Tbsp finely grated lemon zest

  • 2 eggs, separated

  • ½ tsp salt


  • 1.

    For pepper coulis, heat a aucepot over medium heat and add oil. Add onion and sauté for 5 minutes, until translucent. Add peppers and sauté 3 minutes more. Add wine, thyme and oregano and simmer, covered, until peppers are tender, about 10 minutes. Remove from heat and puree until smooth. Strain, season and set aside.

  • 2.

    For gnocchi, stir ricotta with green onion, parsley, lemon zest and egg yolks until smooth. Whip whites with salt to soft peaks and fold into ricotta mixture in 2 additions.

  • 3.

    Bring 4 L water to a boil and salt generously. Drop ricotta gnocchi by tablespoonfuls into water and simmer until they float, about 3 minutes. Gently remove with a slotted spoon and set on a plate.

  • 4.

    To serve, heat pepper coulis and spoon into a flat-bottomed bowl. Gently place warm gnocchi on top and serve.

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