Polenta Leftovers Dumplings\Gnocchi With Roasted Pepper And Sage

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1/2 of polenta (or fine corn meal)

1.5 cups of water

0.5 cup of milk

Leaves fro 3-4 springs of thyme

1 clove of garlic

1 teaspoon of salt

1/4 teaspoon of pepper

1/2 cup of grated Parmesan

1 tablespoon of butter

1 red bell pepper

2 tomatoes peeled

3-4 cloves of garlic sliced thinly

3 leaves of sage, chiffonade

2 tablespoons of olive oil

1/4 teaspoon sugar

Salt & pepper

1/4 cup of whole milk ricotta cheese

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