The gnocchi with bell pepper cream and guanciale is a very simple first course but perfect for a summer Sunday lunch: it is prepared in a few steps and is truly tasty. A delicious bell pepper cream coats the gnocchi and the guanciale lightly seared in a pan releases all its rich flavor. Try the gnocchi with bell pepper cream and guanciale yourself: you’ll fall in love with this recipe!
Don’t miss out
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz gnocchi
- 1 red bell pepper
- 2.5 oz guanciale
- 2 tsps extra virgin olive oil
- to taste salt
Tools
- 1 Air Fryer GOURMETmaxx
- 1 Chopper Kitchen Aid
- 1 Casserole low-edged
- 1 Chopping Board
- 1 Knife
Steps
Wash the bell pepper, dry it, and cook it in the air fryer: in the article “air fryer roasted peppers” you will find all the instructions to proceed. After removing the skin, seeds, and filaments and cutting it into strips, transfer it to the mixer cup, add two teaspoons of extra virgin olive oil, a pinch of salt, and blend until you get a smooth cream. Cut the guanciale into small pieces and let it brown in a pan without adding any seasoning. Turn off the heat and add the bell pepper cream. Boil the gnocchi in plenty of salted water, drain them as soon as they float to the top, and toss them in the pan with the sauce. Serve immediately.
