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A great, tasty pasta dish that is also fresh and light. It is a favourite in our house.
Place capsicums and tomatoes on a tray and put in a hot oven for 45 minutes or until skin blackens (no oil required at this stage).
Once skin has blackened, remove capsicums and tomatoes from the oven and cover with a tea towel. Leave to cool. Once cooled, peel the skins from the capsicums and remove seeds, any stem and the white inner pith. Peel the tomatoes but you can leave the seeds in. Puree the tomatoes and capsicums in a blender.
Peel and finely dice once clove of garlic. Heat one tablesoon of olive oil in a pan and warm over medium heat. Gently cook the garlic in the oil for 2 minutes.
Add the pureed capsicums and tomatoes. Stir for 5 minutes over a medium heat. Add salt and pepper to taste.
Once the sauce is ready, cook gnocchi in a pot of boiling salted water. The gnocchi is ready when it floats to the surface.
Plate up the gnocchi and top with the sauce. Add crumbled Persian fetta over the sauce and finish with a sprinkling of finely shredded fresh basil leaves.
Enjoy with a nice glass of red.
If the capsicums are a little bitter, add a dessertspoon of sugar to the sauce.
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