Gnocchi with pepper and tomato sauce
You can use this sauce with pasta as well, if you wish.
- Cut peppers in half, remove seeds and place, cut side down, on an oven tray. Bake at 220 degrees C for 12 to 15 minutes or until skins begin to blister.
- Chop peppers roughly and place in the bowl of a food processor. Crush garlic. Peel and chop roughly. Add to food processor with basil leaves and chopped tomatoes (in thick tomato juice). Pulse to a chunky sauce consistency.
- Cook gnocchi according to packet instructions. Heat pepper sauce and serve over gnocchi with shaved Parmesan cheese and extra basil leaves.