Creamy Roasted Bell Pepper Gnocchi with Crispy Zucchini
15 min
Veggie
96125
For 2 Portions
400 g
tomatoes, diced
300 g
gnocchi
150 g
roasted pepper
60 g
cheddar, shredded
50 g
mascarpone
25 g
panko breadcrumbs
15 g
basil, fresh
15 g
tomato paste
1
shallot
1
zucchini
2 clove(s)
garlic
1 tbsp
olive oil
1 tbsp
red wine vinegar
pepper
salt
1. All set?
2. Preheat the oven to 360°F (conventional).
3. Meanwhile, wash and finely slice zucchini.