Mix together the gnocchi ingredients and lightly knead, but just until it all comes together. Roll out the dough into logs like a kid playing with play-doh. Cut the logs into gnocchi sized clumps. Press each gnocchi onto the tines of a fork with your thumb while sliding downwards. Roll the gnocchi off the fork to form the iconic gnocchi shape.

To make the sauce, broil 5 red peppers to char the skin on all sides and set aside in a bowl. Cover with plastic wrap. Meanwhile saute an onion with some salt until lightly browned, about 15 minutes. Add 2 cloves garlic and cook another 2 minutes. Peel the skin off the peppers and remove the seeds, but do not rinse them! Toss in the red peppers and about 1/2 cup of chicken stock. Simmer the sauce for a half hour. Blend the sauce with a stick blender until smooth. Taste for seasoning

Finally boil the gnocchi for a few minutes until it starts to float. Because of the hummus, they are a little dense, so keep cooking them for 2 minutes AFTER they start floating. Strain and put them directly into the sauce. Mix well and serve with some parmesan.