Gnocchi With Red Pepper & Rosemary Sauce - cooking recipe

Ingredients

1 large red pepper
1 small onion, finely chopped
3 tablespoons extra virgin olive oil
1 garlic clove, crushed
1 tablespoon rosemary, finely chopped
1 zucchini, trimmed and finely diced
salt & freshly ground black pepper
500 g gnocchi, ready made potato gnocchi
1/2 cup parmesan cheese, freshly grated, plus extra for serving

Preparation

Halve pepper, remove core, seeds and white membranes, then chop fresh finely. Put pepper in a medium frying pan with onion and oil. Cook over a low to medium heat for 15 minutes, stirring often, until very tender. Blend in the garlic, rosemary and zucchini and cook for a further 5 minutes, or until tender. Season with salt and pepper.
Cook gnocchi in gently boiling water until they bob up to the surface and stay there. Carefully drain them then put them in the pan with the sauce and toss gently. Fold through the grated parmesan cheese. Serve in the pan or transfer to a heated serving bowl. Serve with extra parmesan cheese.