Katie Quinn Davies pairs pungent herbs with slow roasted tomatoes and veges to create this flavour-packed sauce.
- Preheat the oven to 160°C.
- Place capsicum, cut-side down, in a large roasting pan and brush with oil. Roast for 1 1/2 hours or until tender and slightly charred. Place in a plastic bag to cool for 15 minutes, then peel and whiz in a food processor until a smooth puree.
- Place a large non-stick frypan over medium heat, then add capsicum and tomato. Season and cook, stirring, for 10 minutes or until tomato has softened, then add cream and gorgonzola. Reduce heat to medium-low and cook, stirring, for a further 5 minutes or until cheese has melted. Serve with gnocchi.
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Food Storage Container Set
Surface Utensil Holder
Cutting Board Set