Gnocchi with Pepper and Fennel Sauce
Cut the peppers into quarters, rinse and cut into small pieces. Peel and dice the onion and garlic. Rinse the fennel, place the leaves aside and chop the rest. Rinse and chop the tomatoes.
Heat the olive oil. Saute the peppers, onion, garlic, fennel and tomatoes for 5 minutes. Add the stock and cook everything for 15 minutes until soft. Puree and push through a sieve. Add the olives and capers and season with salt and pepper.
Cook the gnocchi in salted water according to the package instructions. Drain. Chop the fennel leaves. Mix the gnocchi with the sauce and serve garnished with parmesan and fennel leaves.