Gnocchi with roasted capsicum sauce

Step 1

Preheat oven to 250°C. Spread salt over a baking tray, top with potatoes and bake for 30 minutes until tender. Cool slightly, halve, then scoop out warm potato into a bowl, discarding skin. Mash, then mix in egg, parmesan, nutmeg and a pinch of salt. Knead on a floured board, gradually adding just enough flour to form a soft dough. Divide into Roll 1 piece into a 20cm x 2cm tube, then cut into 2cm lengths. Place on a floured tray, cover with a tea towel, then repeat with remaining dough. Set aside while you make sauce.

Step 2

For sauce, heat oil in a pan over medium heat and cook onion, garlic and thyme for 8 minutes until soft. Add capsicum and cook for 5 minutes. Add wine, cover and cook 20 minutes until soft. Blend until smooth, season, then return to clean pan over low heat. In 2-3 batches, cook gnocchi in plenty of boiling salted water for 1 minute. Transfer to sauce with a slotted spoon, and gently shake pan to coat. Serve with basil and crumbled goat’s cheese.