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Gnocchi with spicy tomato sauce - peperoncino piccante

Ingredients for 2 portions:

10 oz. fresh gnocchi,
1 cup tomato sauce,
1 sliced jalapeno or 1 cubanelle pepper,
4-5 sliced mushrooms,
1 tablespoon butter,
1 small onion, sliced,
grated Parmesan cheese, as needed,
salt and freshly ground
black pepper to taste.

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Recipe: In a saucepan, bring two liters of salty water to a rolling boil and drop the gnocchi. Boil them for 2 minutes after they had come to the surface of the water. In a frying pan sauté the sliced hot peppers, mushrooms and onion. Add the tomato sauce and reduce slightly. Season to taste, add the gnocchi and toss them in the sauce. Serve with some freshly grated Parmesan cheese on top. If you would like this gnocchi recipe non spicy, substitute the hot peppers with sliced bell peppers.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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