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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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 1 1/2 cups
Ingredients
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
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.
