Ingredients
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gnocchi (homemade or from an Italian grocery store)
- 3 red peppers
- 60 g of gorgonzola
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extra virgin olive oil
- 12 crushed walnuts
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celery leaves
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salt, freshly ground pepper
Preparation
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Burn the skin of the peppers in the oven at 180°C for 20 minutes or directly over the flame of a gas hob. Pack them in an airtight bag until they cool. Peel them, then mix the flesh with olive oil, salt, pepper and a little water if necessary.
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Bring a large pot of salted water to the boil, immerse the gnocchi in it for 2-3 minutes, then drain them and immerse them in a bowl of water with ice cubes. Drain them again and dry them on absorbent paper.
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Heat a pan with olive oil, add the gnocchi and grill them for 2-3 minutes on each side.
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Pour the pepper sauce onto the plates, and place some gnocchi. Add pieces of gorgonzola, crushed walnuts and rinsed celery leaves. Serve immediately.
