Recipe courtesy of Georgia Downard
Roasted Red Pepper Sauce (with Gnocchi)
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 788
- Total Fat
- 35 g
- Saturated Fat
- 16 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 187 mg
- Sodium
- 802 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 788
- Total Fat
- 35 g
- Saturated Fat
- 16 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 187 mg
- Sodium
- 802 mg
Ingredients
Directions
- Bring large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain in a colander in the sink.
- In a saucepan, heat oil over medium heat until hot, add garlic and cook, stirring, until golden. Add peppers, salt and pepper and cook, stirring occasionally, for 5 minutes. Transfer to a processor or blender and puree. Return sauce to pan, add cream and bring to a simmer, stirring. Add basil, salt, pepper and few drops lemon juice, to taste.
- In a large bowl, toss the gnocchi and sauce together. Divide among bowls, strew over some torn basil leaves, and grate some Parmesan over the top. Serve immediately.
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