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
- 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.