Gnocchi with Bell Peppers and Ricotta

Again a speedy meal - tasty and filling.

Unless you have some time on your hands or wish to experiment and decide to make your own gnocchi (pasta), you can buy some and this dish really becomes super quick to make.


Servings: 4

Preparation time: 15 minutes

Cooking time: 30 minutes to roast the peppers / 5 minutes for the pasta.


  • 2/3 red bell peppers

  • 150gr ricotta cheese

  • 1 handful bleached almonds

  • 1 handful pinenuts

  • A few walnuts - cut into little bits

  • 10 blackpitted olive cut into round slices

  • Dry origano and thyme

  • Parmesan cheese

  • Salt and freshly ground pepper

  • A quarte of a lemon (juice)

  • Olive oil.


Cover a baking try with baking paper and put the peppers on it.

Bake to 180C degrees for about 30 minutes unitll the peppers look a bit dried up.

Take out of the oven and wrap them into that baking paper then leave to cool for about 10/15 minutes.

Peel the peppers and deseed them then cut them into chuncks and put them into a blender add the almonds, pinenuts, herbs, salt and pepper and blend into a smooth paste.

Transfer into a bowl and add some olive oil,the lemon juice, the ricotta cheese, the olives and mix well.

Cook the gnocchi in salted water (it will only take a few minutes).

Drain them and toss them in a pan with the sauce for a few minutes.

Pour the gnocchi in a serving bowl or individual bowls, sprinkle with grated parmesan cheese and the little bits of walnuts.

Serve warm!


You can cut the peppers into stripes and cook them in a pan for about 10 minutes instead of baking them, if you are short of time.


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