Prepare the orange powder: make some thin strips with the orange peel. Put some strips aside for the final decoration and let the others dehydrate. Put the dried peels in a strainer and, with the help of a teaspoon, make some orange powder. Wash the tomatoes and cut them into slices; peel the orange and slice it. In a pan put the tomatoes and the slices of orange and let them stew with 2 tablespoons of oil, a clove of garlic, some basil leaves and a bit of red pepper, for about 5 minutes on high heat.

Then pass everything through a strainer until you get a thick and homogeneous cream. Adjust the salt and if necessary add a pinch of sugar. Chop the pitted olives with a knife and mix them with a drizzle of olive oil. Cook the friggitelli in a pan with oil and a clove of garlic. Pour the gnocchi in the same pan, add 100ml of water and cook them for 3 minutes. When your gnocchi are ready, put on the plate the tomato and orange sauce, the gnocchi and add the green peppers, the olive cream, some basil leaves and sprinkle with orange powder.