Makes 4
The easiest way to turn any dish vegetarian is by replacing the meat with a vegetarian protein such as tofu, soy meat, or portobello mushrooms. In this recipe, however, we did something completely new: we turned the potatoes that usually accompany this traditional entrée into gnocchi, and left the meat completely out of the formula.
3 tablespoons vegetable oil
1 medium red onion, chopped
4 garlic cloves, chopped
1 tablespoon ají amarillo paste (optional)
2 tomatoes, peeled, seeded, and chopped
½ red bell pepper, diced
¾ cup cilantro leaves, blended with ¼ cup water
1 cup vegetable stock
Salt and pepper
1 cup fava beans or green peas, cooked
1 pound potato gnocchi
Parmesan cheese
1. Heat the vegetable oil in a saucepan over medium heat. Add the onion and garlic, and cook, stirring until very tender (about 5–7 minutes).
2. Add the ají amarillo paste, tomatoes, red bell pepper, cilantro paste, salt, and pepper.
3. Cook for 5 minutes, stirring occasionally.
4. Add the vegetable stock, put the lid on, lower the heat to low, and simmer for 15 minutes. Add the cooked fava beans or green peas and keep warm. Put the lid on and turn the heat off.
5. In the meantime, cook the gnocchi in boiling salted water. They are ready when they float.
6. Drain and combine with the sauce.
7. Serve sprinkled with Parmesan cheese.
If you wish, you can add more vegetables and diced potatoes on top of everything else; or use pasta or couscous instead of gnocchi.