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Crispy Gnocchi with Roasted Peppers, Chilli, Rosemary and Ricotta
Ingredients
  • 500g gnocchi
  • 500g mixed red, yellow and baby peppers, roughly chopped
  • 200g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 2 bay leaves
  • 2 cloves of garlic
  • 1 tsp chilli flakes
  • 2 large sprigs of fresh rosemary
  • 1 tsp sea salt
  • freshly ground black pepper
  • 4 tbsp ricotta
  • a handful of freshly chopped parsley
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