Ingredients
- 500g Gnocchi
- 200g grilled peppers
- 100g salted ricotta
- 50g caper sauce
- Olive oil
- Salt
Preparation of the recipe
1
Carefully drain the Casa Rinaldi grilled peppers and rinse them lightly under running water. Then, blend them for 3-4 minutes using an immersion blender, adding half a teaspoon of salt and two tablespoons of extra virgin olive oil.
2
Cook the Casa Rinaldi gnocchi in boiling salted water. Once cooked, drain them into a pan with the previously blended peppers.
3
Sauté for one minute on high heat until the sauce begins to coat the gnocchi.
Once the desired consistency is reached, serve in a soup bowl.
4
Now, add a few dots of caper sauce with a teaspoon and a generous grating of salted ricotta.
5
Finish with a drizzle of olive oil, if desired.
