Pepperonata with Gnocchi
We use pepperonata (a sweet, colourful pepper sauce) a lot in The Riverford Field Kitchen, whether it’s stirred through pasta dishes, served with roast chicken, or with whipped fava beans and rosemary alongside crusty sourdough. The key is slow-cooking the sauce to get the most flavour. It’s not a stir fry; you want to really break down the ingredients.
Ingredients
Instructions
Start by peeling and finely slicing the onion. Cut the tops off the peppers and pull out the seeds. Cut in half from top to bottom, then rotate and cut into 1cm slices.
Preheat a medium-sized frying pan and add enough olive oil to cover the bottom. On a low heat, slowly cook down the onions and peppers.
Thinly slice 4 cloves of garlic and quarter the tomatoes. After 10 minutes or so of sweating the onions, add these to the pan. Continue to cook for a further 5 minutes, while you continue.
Pick the basil leaves or chop 1 tbsp worth of rosemary.
Once the tomatoes have started to break down into the sauce, add most of the picked basil/rosemary, the balsamic vinegar, capers and olives. Continue to gently cook, stirring often. This is your pepperonata sauce. We suggest cooking the sauce for a minimum of 20 minutes.
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