DIRECTIONS

1. Peel and boil the potato, cutting it in half to speed up the cooking time.
2. Wash and cut the bell pepper into strips.
3. Pour half of the oil into the pan and heat it up. Add in the garlic cloves and brown.
4. Place the bell pepper in the pan with the salt and cook over medium-high heat until it becomes soft (about 20 minutes). Add a little water halfway through cooking and cover with a lid. Once ready, set aside to cool.
5. Pour the remaining oil into another non-stick pan and heat up.
6. Slice the white part of the scallions (you can use the green leaves in another recipe) and place in the pan together with the salt and rosemary leaves.
7. When it becomes soft, add in the plant-based cream and black pepper. Cook for 3-4 minutes.
8. Place in a blender and blend with the nutritional yeast flakes to obtain a smooth cream that is not too dense or too liquid.
9. Place the sauce in the center of the plates with a spoon and set aside.
10. Bring a pan of water with 2 tablespoons of coarse salt to boil.
11. Once the potato is ready (it should be very soft), place it in the blender together with the bell peppers and garlic cloves.
12. Blend until the mixture is soft, red and fairly smooth.
13. Place the flour and the blended vegetables together in a large bowl.
14. Use a spatula or kitchen spoon and mix the ingredients to obtain a smooth mixture. Don’t worry if it’s sticky: place into a pastry bag without a spout.
15. As soon as the water boils in the pan, press on the pastry bag and with the other hand cut the dough into equal pieces directly in the pan. Do this in two or three steps.
16. As soon as the gnocchi rise to the surface, let them cook for another 2 minutes and then remove them with a slotted spoon and place them immediately onto the sauce on the plates.
17. Garnish with a sprinkling of black pepper and serve hot.