Recipe courtesy of Georgia Downard

Roasted Red Pepper Sauce (with Gnocchi)

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 1 1/2 cups
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1 (16-ounce) package refrigerated gnocchi

2 tablespoons olive oil

3 cloves garlic, minced

2 (6-ounce) jars roasted red peppers, drained

Salt and freshly ground pepper

1/2 to 2/3 cup heavy cream, or to taste

1/4 cup minced fresh basil leaves, plus more leaves torn for garnish

Fresh lemon juice, to taste

Chunk of Parmesan for grating


  1. 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.
  2. 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.
  3. 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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