Pan-fried gnocchi with Chaource, red peppers and sunflower seeds

  • 1 pers.
  • 20 min
  • 20 min
  • easy

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.
See the product

Trick

Let the cheese melt before tasting

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