Last week I made the cinnamon butter gnocchi for carnival. I realised that it was the first time I published a recipe with gnocchi. Although I like this Italian potato speciality a lot, I never blogged a recipe with gnocchi. So I decided yesterday to follow up immediately with a second gnocchi recipe: vegetarian gnocchi with yellow bell pepper.
Carnival is the week of festivities before Ash Wednesday when the 40-day fasting period before Easter starts. Nowadays the carnival festivities are lived much more intensely than the fasting period. I decided to make a vegetarian version on this first Friday of the fasting period.
On the International Women’s Day I wanted to make a special verion, something different from the classical tomato-cream sauce. Of course, it should taste and feel like Italy also. For the first time, the International Women’s Day is a public Holiday in Berlin. I am very glad for that, however I hadn’t anticipated that the shops would be closed, so I had to improve with some ingredients. but it worked out all very well 🙂
As I am quite happy with this surprising yellow combination, I submitted it to this weeks #cookblogshare, hosted by recipesmadeeasy this week. This is a very group of professional bloggers that share their knowledge and best practices. And of course their great recipes 🙂
Vegetarian gnocchi with yellow bell pepper
Vegetarian gnocchi with yellow bell pepper is a wonderful easy and surprising recipe, vegetarian and yellow for the first fasting Friday and the International Women’s Day.
- 600 gram gnocchi
- 1 piece yellow bell pepper
- 1 piece onion
- 1 clove garlic
- 1 can coconut milk 400 gram
- 1 dl white wine
- 24 pieces black olives
- 1 piece red chili pepper
- 1 teaspoon little caper
- 4 balls mini mozzarella
- 4 pieces cherry tomatoes
- 1 slice mature dutch cheese Gouda for example
- 2 tablespoons tomato paste
- basil leaves
- ginger powder
Chop the onion, red chilli pepper, bell pepper and garlic into fine pieces (brunoise)
Halve the cherry tomatoes and the black olives
If needed, cook the gnocchi according to the instructions on the package. Put them aside afterwards.
Heat some olive oil in a wok, and bake the onion, garlic and chilli pepper for a few minutes.
Extinguish with white wine, and let it reduce for a few minutes.
Add the yellow bell pepper, and let it bake for a few more minutes.
Add the coconut milk and the tomato paste, and let it cook and reduce for a few minutes on high temperature.
Add the salt and the ginger powder to taste.
Add the Gouda cheese, the mini mozzarella and the black olives, and let it simmer for a few more minutes.
Also add the cherry tomatoes and the caper.
Finally add the gnocchi and let everything mix well for a few minutes.
Then serve in deep bowls and garnish with some halved mozzarella, cherry tomatoes and basil leaves.
Enjoy with a glass of white wine.
As mentioned before, I had to improvise a bit, as the shops were closed for the International Women’s Day. The Dutch Gouda cheese may be a surprising ingredient for an Italian gnocchi recipe. I wanted to use some Parmigiano, but then used the Gouda instead. It is also a matured cheese with a strong taste. Similarly you can use cream instead of coconut milk. You can then use less of it (250 gram). Now I took the whole can and took some patience to let it reduce.