Gnocchi with chilli peppers, tomatoes and goat`s cheese

A real summer dish from our experimental kitchen - quick, easy and tangy hot.

When all the peppers and tomatoes are ripe at almost the same time in August/September, this is a super-tasty and quick dish to use up the harvest. If you don`t like goat`s cheese, you can alternatively use sheep`s cheese or just mozzarella.

Ingredients (serves 2):
600g gnocchi (ready-made)
5 large beefsteak tomatoes (or 10 medium-size tomatoes)
1 onion
2 cloves of garlic
3 fresh red chillies
(e.g. Letschauer Schotenpfeffer, Anaheim or Hot Apple, if you like it hotter, use Serrano, Aji Colorado or even Apocalypse Red)
1 red pointed sweet pepper
150 g goat`s cheese
1 mozzarella
0.1 l fruity red wine (e.g. Dornfelder or Merlot)
Fresh basil
olive oil
salt
Large frying pan with high rim and lid

Preparation:
Peel and finely dice the onion and garlic cloves. Wash, clean and chop the peppers, chillies and tomatoes. Rinse the basil briefly and leave to dry. Then pluck off the leaves.

In a large frying pan with high sides and a lid, sauté the onion and garlic briefly in plenty of olive oil. Then add the peppers and chilli pieces and sauté for about 5 minutes. Deglaze with the red wine. Now add the gnocchi and the tomatoes and simmer for about 10 minutes with the lid closed over medium heat. Stir from time to time. Generally, you don`t need to add water because of the juicy tomatoes, unless it gets too dry. The gnocchi should be about three-quarters covered with liquid.

In the meantime, drain the liquid from the mozzarella and goat`s cheese and cut into pieces of about 1-2 cm.
When the peppers are reasonably soft, add the mozzarella, goat`s cheese and basil leaves to the pan and cook for another 4 minutes with the lid closed until the cheese has melted.

Enjoy!