The Naturopaths Kitchen

Directions

1. Preheat the oven to 250C degrees, place capsicum in oven until the skins start to blacken. Remove, when cool peel away the skin, remove seeds and stalk. Finely dice.
2. In a pan add the olive oil and the garlic, gently fry over a low heat. When the garlic becomes golden, add the tinned tomatoes and roast capsicum. Simmer, until reduced and thickened. Add the chopped basil.
3. In a large bowl mix the ricotta, grated Romano, whisked egg, nutmeg and 1/2 cup of the gluten free flour. The mix should form a dough like consistency. Add the remaining 1/2 cup of gluten free flour and mix until incorporated.
4. Lightly dust a surface with gluten free flour, and then roll the dough into 4 long cylinders. Using a knife, slice into gnocchi, approximately 1.5cm along. Then roll a fork across the top to mark each piece.
5. Bring a large pot of water to the boil. Place gnocchi gently into the water. Boil for a few minutes, until the gnocchi floats on the surface. Remove gently from the water and allow to drain in a colander.
6. Add the gnocchi to the sauce and toss gently.
7. Serve topped with basil and Romano.

Teneille’s Tips

• If you suffer from bloating and digestive discomfort after pasta and particularly gnocchi, don't worry you won't get those symptoms from this recipe!
• If you like to spice things up, throw in a teaspoon of chilli flakes!
• Capsicum is a great source of vitamin C and tomatoes are rich in the antioxidant nutrient lycopene, which is supports the health of the prostate gland.