Slow Cooker Pepperonata
Serves
4
Total Time
4hrs 20mins
Calories
316
Soft, pillowy gnocchi soak up all the sweet, comforing flavors of this tasty pepper stew. Top with plenty of parmesan for a simply and delicious meal.
- Green bell pepper1cored, seeded, diced
- Red bell pepper1cored, seeded, diced
- Yellow bell pepper1cored, seeded, diced
- Garlic clove2finely chopped
- Canned tomatoes370 gchopped
- Onion1chopped
- Gnocchi455 gchilled
- Parmesan cheeseas neededgrated
- Olive oil2 tablespoons
- All purpose flour1 tablespoon
- Superfine sugar1 teaspoon
- Fresh basil leaves2 sprigs
- Vegetable stock160 ml
- Wateras needed
- Saltas needed
- Fresh basil leavesas needed
Ingredients
- 1. Heat olive oil to a clean large cast iron skillet
- 2. Add onion and fry until softened
- 3. Add green bell pepper, red bell pepper, yellow bell pepper and garlic clove
- 4. Fry - 2 min
- 5. Stir in all purpose flour
- 6. Mix in superfine sugar, fresh basil leaves, vegetable stock and canned tomatoes and bring to boil
- 7. Pour content of large cast iron skillet into slow cooker bowl and cover
- 8. Cook in slow cooker until tender - 4 hr, high heat
- 9. Add water and salt to a clean large saucepan and bring to boil
- 10. Add gnocchi and cook until floating - 3 min
- 11. Drain
- 12. Stir content of large saucepan into slow cooker bowl gently
- 13. Spoon gnocchi into large serving bowl
- 14. Sprinkle with fresh basil leaves and parmesan cheese
- 15. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
