Preparation:
1. Cut red pepper in half and discard seeds and membrane. Put skin side up, under a hot grill and cook for 8 minutes or until skin is black and blistered. Remove from heat and cover with a damp tea towel. When cool peel away the skin. Process the pepper in a food processor to form a smooth paste.
2. Steam and boil the potatoes in a large pot until very soft. Drain thoroughly and transfer to a large bowl and mash until smooth. Allow to cool slightly.
3. App pepper puree,orange rind, flour and eggs, and mix to form a soft dough. Using floured hands, roll heaped teaspoonful f dough into oval shapes. Indent one side using lightly floured prongs on the back of a fork.
4. Lower batches of gnocchi into a large pan of boiling salted water. Cook fo about 2 minutes or until gnocchi rises to the surface. remove gnocchi with a slotted spoon and divide among warmed serving plates. Top with warmed pasta sauce. Crumble goats cheese and sprinkle over the top, with the shredded basil. |
