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