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- 1 pound store-bought gnocchi - 2 large red bell peppers - 1 tablespoon olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon dried basil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish For this creamy roasted red pepper gnocchi, I always choose store-bought gnocchi for ease. Fresh gnocchi can be great, but the store version cooks fast and saves time. The star of this dish is the red bell peppers. Their sweetness shines when roasted. Olive oil adds richness and helps the garlic and onion cook nicely. I use a small onion for a mellow flavor. Garlic brings a lovely aroma and depth. Heavy cream makes the sauce rich and creamy. Parmesan cheese adds a salty kick. Dried basil and smoked paprika give the dish warmth and earthiness. Finally, salt and pepper bring out all the flavors. I love to finish the dish with fresh basil leaves. They add a pop of color and freshness. Each ingredient plays a role in making this dish a winner. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Cut the red bell peppers in half and remove the seeds. - Place them cut-side down on a baking sheet lined with parchment paper. - Roast the peppers for about 25 minutes until the skin is blistered and blackened. - After roasting, place the peppers in a bowl. Cover the bowl with plastic wrap. - Let them steam for 10 minutes. This step makes peeling easier. - While the peppers cool, bring a large pot of salted water to a boil. - Add the gnocchi to the boiling water. Cook according to package instructions. - Typically, gnocchi cooks for about 2-3 minutes, or until they float. - Drain the gnocchi and set them aside. - In a large skillet, heat olive oil over medium heat. - Add the diced onion and sauté for 4-5 minutes until the onion turns translucent. - Stir in the minced garlic and cook for one more minute until it smells great. - Peel the roasted peppers and add them to the skillet. - Pour in the heavy cream and add the Parmesan cheese, dried basil, smoked paprika, salt, and pepper. - Use an immersion blender or regular blender to puree the mixture until it is smooth. - If you like, keep some small pieces of pepper for texture. - Bring the sauce to a simmer. - Add the cooked gnocchi to the skillet. Toss gently to coat the gnocchi in the creamy sauce. - Cook for an additional 2-3 minutes to warm everything through. - Taste the dish and adjust the seasoning if needed. To get the right creaminess, start with heavy cream. It makes the sauce rich. Blend the roasted red peppers well to mix smoothly. If you want more flavor, add a pinch of garlic powder or a squeeze of lemon juice. These help brighten the taste. Do not overcook the gnocchi. They should float after 2-3 minutes. Watch them closely to avoid a mushy texture. I recommend store-bought gnocchi for ease. Fresh gnocchi can be nice but may need more cooking time. Serve the gnocchi in shallow bowls. This makes it look beautiful. Add freshly chopped basil on top for color. A light sprinkle of Parmesan cheese adds a nice finish. Use a spoon to drizzle extra sauce around the edges for an elegant touch. Pro Tips Choosing the Right Peppers: Opt for ripe, vibrant red bell peppers for the best flavor and sweetness in your sauce. Texture Preference: If you enjoy a chunkier sauce, blend only half of the roasted peppers and keep the rest diced for added texture. Gnocchi Cooking Tip: Ensure the water is at a rolling boil before adding the gnocchi to prevent them from becoming mushy. Garnish for Freshness: Fresh basil not only adds color but also enhances the dish's aroma and flavor; don’t skip this step! {{image_2}} To enhance the taste of your creamy roasted red pepper gnocchi, try adding spices. A pinch of red pepper flakes can give it a kick. You can also add a dash of Italian seasoning for more depth. If you're a fan of herbs, consider fresh thyme or oregano. When it comes to cheese, Parmesan is a classic choice. However, you can swap it for Pecorino Romano for a stronger flavor. For a creamier texture, add a bit of cream cheese or mascarpone. Adding vegetables can make your dish even better. Spinach is a great option. It adds color and nutrition. You can also try sun-dried tomatoes for a tangy twist. Mushrooms add an earthy flavor and pair well with the sauce. For seasonal freshness, include asparagus in spring or zucchini in summer. In fall, consider adding roasted butternut squash. These veggies blend nicely into the creamy sauce while adding new tastes. If you need gluten-free options, look for gluten-free gnocchi. Many brands offer this choice. You may also make your own using mashed potatoes and gluten-free flour. For a vegan version, use coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese. This gives a cheesy flavor without dairy. These swaps ensure everyone can enjoy this delicious dish! To keep your creamy roasted red pepper gnocchi fresh, cool it first. Let it sit at room temperature for about 30 minutes. Then, transfer the gnocchi to an airtight container. This helps keep the flavors locked in. Make sure the lid seals tightly. You can store it in the fridge for up to 3 days. If you want to save it longer, consider freezing it. Use freezer-safe containers or bags. Leave some space for the sauce to expand. To reheat your gnocchi without losing its creamy texture, use the stovetop. Place it in a skillet over medium heat. Add a splash of cream or water to help it warm evenly. Stir it often for about 5-7 minutes, until it’s heated through. You can also use a microwave. Place it in a microwave-safe bowl and cover it with a damp paper towel. Heat in short bursts of 1-2 minutes, stirring in between. This keeps it moist and delicious. Gnocchi is a soft Italian pasta. It often uses: - Potatoes - Flour - Eggs Some recipes use ricotta or spinach. The dough is rolled into small pieces and shaped. This gives gnocchi its unique texture. The result is a light, fluffy bite. Yes, you can use homemade gnocchi. Here are some pros and cons: Pros: - You control the ingredients. - Fresh taste and texture. - Fun to make with friends or family. Cons: - It takes more time to prepare. - Requires some skill to shape well. - Store-bought gnocchi is easier for quick meals. If you have time, try making your own! It adds a special touch to your dish. Creamy sauce lasts about 3 to 4 days in the fridge. Store it in an airtight container. Always check for signs of spoilage before eating. If the sauce smells sour or has a strange color, throw it away. To keep it fresh, reheat gently on the stove. Avoid bringing it to a boil, as this can change the texture. This blog post covers a delicious creamy gnocchi recipe. We discussed ingredients, easy steps, and tips for the best taste. Remember to choose fresh veggies and adjust the sauce to your liking. You can add spices, change cheeses, or even use gluten-free options. For any leftovers, store them well and reheat carefully. Enjoy creating this dish that suits your taste and fits your diet. I hope you find joy in making it!

Creamy Roasted Red Pepper Gnocchi

A delicious and creamy gnocchi dish made with roasted red peppers and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 pound store-bought gnocchi
  • 2 large red bell peppers
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 25 minutes, until the skin is blistered and blackened. Remove from the oven and place the peppers in a bowl, covering it with plastic wrap to steam for 10 minutes.
  • While the peppers cool, bring a large pot of salted water to boil. Add the gnocchi and cook according to package instructions, typically around 2-3 minutes or until they float. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
  • Peel the roasted peppers and add them to the skillet along with the heavy cream, Parmesan cheese, dried basil, smoked paprika, salt, and pepper. Use an immersion blender (or a regular blender) to puree the mixture until smooth and creamy.
  • Bring the sauce to a simmer, then add the cooked gnocchi to the skillet. Toss gently to coat the gnocchi thoroughly in the creamy sauce. Cook for an additional 2-3 minutes to warm through.
  • Taste and adjust seasoning if needed.

Notes

Serve in shallow bowls, garnished with fresh basil and extra Parmesan.
Keyword creamy, gnocchi, pasta, red pepper