Place a saucepan with plenty of water over the heat and bring it to the boil. Wash the peppers, remove the stalk and white filaments, deseed and slice into fine strips. Next, peel the onion and chop it into tiny cubes. Pour the oil in a saucepan, add the onion and flavour over a low heat for about 4 minutes.Add the peppers, salt them lightly and cook for 10 minutes; in the meanwhile toss the gnocchetti into boiling bubbling salted water. Mix the peppers with the finely cut tomato, stir and cook for a further 6 minutes; switch the heat off, sprinkle and blend the chopped parsley in the sauce. Drain the gnocchetti and season with the pepper sauce. Mix and serve.