Gnocchi with Roasted Red Peppers and Nduja

Serving Size: 2 Start to Finish Time: 10 Minutes
Recipe by Chef Pino Di Cerbo

• Ingredients

  340 ml Aurora Roasted Peppers

  250 ml Aurora No Salt Added Chicken Broth

  2 tablespoons Aurora Extra Virgin Olive Oil

  1 tablespoon Aurora Minced Garlic

  1/4 cup Tutto Calabria Nduja Sausage Spread

  500 g Le Veneziane Gluten Free Gnocchi

  2 tablespoons Sacla Pesto Alla Genovese

  Aurora Sea Salt

• Directions

  Bring a large pot of salted water to a boil.

  Drain Aurora roasted peppers and place them into a blender with the chicken broth. Puree until smooth.

  Heat oil in a large saute pan over medium heat. Cook the garlic and the Tutto Calabria Nduja for a minute.

  Poor the pepper puree into the saute pan. Rinse the blender with approximately 1/2 cup of water and pour into the pan. Bring to a gentle simmer while stirring occasionally.

  Cook the Venezinae Gnocchi to package directions. Drain and toss them in the sauce.

  Transfer to serving dish and top with dollops of Sacla Pesto. Serve immediately. Enjoy!