No. 5 — Garlic & Herb
Gnocchi with Charred Red Peppers, Tomato & Mascarpone Sauce
Gnocchi is an enigma. Is it pasta? Is it a dumpling? Mysterious origins and etymologies abound. No matter the case, it's an underdog. Moreover, it's an underdog that was there first. Pasta's name precedes it, but gnocchi was the pioneer, the brave frontier explorer seeking carby goodness by whichever means it could. Potato, semolina, pumpkin. It doesn't matter. Gnocchi is a state of mind. A manner of being. And if you've got it, you've got it.
Try this delicious rendition. It takes no time at all. It's fresh, vibrant and clean. And it is brought to life with Sublime No. 5.
Serves 2 | Cooks fast
Ingredients
- 500g fresh gnocchi
- 1 large red bell or Romano pepper, deseeded
- 2 San Marzano tomatoes, quartered and deseeded
- 1 small tub mascarpone
- 1 small white onion, diced
- 50g Sublime No. 5 Garlic & Herb Butter
- Snipped chives
- Sea salt
- Cracked black pepper
- Rapeseed oil
Method
- Bring a large pan of salted water to the boil
- Lightly brush the peppers and tomatoes in a little rapeseed oil, season lightly with salt and pepper, and place in a hot, dry pan skin side down to char and blister. This will take 3-4 minutes
- Meanwhile, gently sweat the onion in a little rapeseed oil to soften. This will also take 3-4 minutes
- Place the onion, peppers, tomato, Sublime No. 5 Garlic & Herb Butter and 2 tablespoons of mascarpone into an electric blender and blitz until smooth. Check for seasoning, then transfer to a mixing bowl
- Boil the gnocchi for 3 minutes or as instructed, drain and immediately transfer to the mixing bowl, stirring in to coat with the sauce
- Dust with the snipped chives and serve
