Pan-fried gnocchi with Chaource, red peppers and sunflower seeds
- 1 pers.
- 20 min
- 20 min
- easy
![](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2020/11/Gnocchi4-150-dpi-min-477x407.jpg)
Ingredients
- 60 gr of Germain Chaource
- 200 gr of Gnocchi
- 2 peppers
- 10 cl vegetable broth
- 1 tablespoon sunflower seeds
- 1 tablespoon butter
- 1 point of chopped garlic
- 3 basil stems
- Salt, Pepper
Preparation
-
1
Wash the peppers and make them confit in the oven for 15 minutes at 200°C. Once cooled, remove the skin and remove the seeds. Reserve.
-
2
Pass the gnocchi for 2 minutes in boiling slightly salted water. Drain them.
-
3
Melt the butter in a frying pan. Add the garlic, gnocchi, peppers cut in strips, sunflower seeds and basil leaves. Fry everything.
-
4
Season with salt and pepper. Deglaze with the vegetable stock and reduce to bind the gnocchi.
-
5
Serve with the Chaource.
Trick
Let the cheese melt before tasting
To print