Gnocchi With Peppers

Preparation:

Preparation: Chop the onion and fry it with a little oil in a covered saucepan. After a few minutes, add half a glass of water and the stock cube. Leave to cook over medium heat for 3/4 minutes, uncover and add the chopped carrot, celery, parsley, garlic and rosemary. While it is cooking, clean the peppers, divide them into slices and then into cubes: add to the pan. Add water if necessary. Stir from time to time: when the peppers are half cooked, add the chopped and seedless tomatoes. Season with salt and pepper, add a pinch of chilli. When the vegetables are cooked, put them in a mixer or in a vegetable mill, then tie them with the cream. Cook the gnocchi in plenty of not too salty water, drain them and dress them with the sauce. This very tasty vegetable sauce is the version, revised and corrected by a famous chef, of a classic of Calabrian cuisine, and is also excellent for dressing strozzapreti or homemade macaroni.