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How to make Roasted capsicum & gorgonzola sauce

Yield = 4
Prep time: 0:30
Cook time: 1:45
Total time: 2:15

Ingredients

  • 6-8 (about 1.5kg) red capsicums, halved
  • 1 tablespoon olive oil
  • 2-3 (about 200g) roma tomatoes, chopped, seeds removed
  • 1/2 cup (125ml) thickened cream
  • 25g gorgonzola (see note), crumbled

Method

  • Step 1 Preheat the oven to 160°C.
  • Step 2 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.
  • Step 3 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.