Go Back
- 1 pound gnocchi (fresh or store-bought) - 2 large red bell peppers, roasted and peeled - 1 cup heavy cream - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) Creating the perfect creamy red pepper gnocchi starts with choosing the right ingredients. Gnocchi, whether fresh or store-bought, serves as the base. Look for soft, pillowy gnocchi that will absorb the sauce well. Using roasted red bell peppers adds a sweet and smoky flavor. Roasting them at a high temperature brings out their natural sweetness. Once roasted and peeled, they blend into a creamy sauce that coats the gnocchi beautifully. Heavy cream is essential for that rich and smooth texture. It adds depth while balancing the bold flavors of the peppers. The small onion adds a touch of sweetness, enhancing the sauce's overall flavor. For aromatics, minced garlic and olive oil create a fragrant base. Dried oregano and smoked paprika add warmth and complexity. Finally, salt and pepper bring all the flavors together. Don't forget the garnishes! Fresh basil leaves add brightness, while grated Parmesan cheese gives a savory finish. These simple ingredients come together to create a dish that feels gourmet yet comforting. {{ingredient_image_2}} - Preheat the oven to 450°F (232°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 for about 20 minutes, until the skins are charred and blistered. - Transfer the peppers to a bowl and cover it with plastic wrap to steam. - After a few minutes, peel off the charred skins and set aside. Roasting red peppers brings out their sweet flavor. The charred skin adds a smoky note. This step is key for a rich sauce. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add the finely chopped onion and sauté for about 5 minutes. - Cook until the onion becomes soft and translucent. - Stir in 2 cloves of minced garlic and cook for an additional minute. Sautéing the onion and garlic builds a strong flavor base. Their aroma fills your kitchen, making it inviting. - Add the peeled roasted red peppers to the skillet. - Mix in 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, and a pinch of salt and pepper. - Cook the mixture for 3-4 minutes to blend the flavors. - Transfer this mixture to a blender and blend until smooth. - Return the puree to the skillet and stir in 1 cup of heavy cream. - Taste the sauce and adjust the seasoning if needed. The sauce should be creamy and vibrant. The spices add depth, while the cream balances the heat. - Bring a large pot of salted water to a boil. - Add 1 pound of gnocchi and cook according to package instructions. - Wait until they float to the surface, about 2-3 minutes. - Drain the gnocchi and gently fold them into the creamy red pepper sauce. Cooking gnocchi is quick and easy. When they float, they are ready to soak up the sauce. - Plate the gnocchi immediately for the best texture. - Garnish with fresh basil leaves for color and flavor. - Optionally, sprinkle grated Parmesan cheese on top. Presentation matters! Serve in shallow bowls with extra sauce for a beautiful dish. - Ensure peppers are fully charred for deeper flavor. Charred skin adds great taste. Roast them until they are blackened. This step is key. - Taste and adjust seasoning during the blending process. After blending, take a moment to taste your sauce. You can add more salt or spice. - Serve in shallow bowls with extra cream drizzled on top. This makes the dish look rich and inviting. A drizzle of cream adds a nice touch. - Use fresh basil and Parmesan for enhanced flavor and color. Fresh basil and Parmesan make your dish pop! They bring both taste and visual appeal. - What to do if the sauce is too thick or thin? If your sauce is too thick, add a splash of water or extra cream. Stir well to combine. If it is too thin, cook it a bit longer to thicken. This will help it coat the gnocchi better. Pro Tips Roast Peppers for Maximum Flavor: The roasting process enhances the sweetness of the peppers and adds a smoky depth to the sauce. Don't skip this step! Use Fresh Gnocchi for Best Texture: If possible, opt for fresh gnocchi over packaged ones, as they tend to have a lighter, more delicate texture. Adjust Cream for Desired Richness: Feel free to add more or less heavy cream depending on how rich you want the sauce to be. You can also substitute with half-and-half for a lighter version. Garnish for Visual Appeal: Adding fresh basil and Parmesan not only enhances the flavor but also makes your dish look more appetizing and colorful. {{image_4}} You can easily adapt this dish to fit your diet. For a vegan option, replace heavy cream with coconut cream. This swap gives a nice, creamy texture without dairy. If you need gluten-free gnocchi, look for gluten-free varieties in stores. They work just as well and taste great! To spice things up, add crushed red pepper to the sauce. This brings a delightful heat that pairs well with the creamy flavor. If you want extra nutrition, toss in some spinach or kale. These greens not only boost the health factor but also add vibrant color to your dish. Feel free to experiment with bell peppers. You can use yellow or orange peppers for a sweeter taste. If you're feeling adventurous, try making homemade gnocchi. Fresh gnocchi can elevate the dish with its soft and tender texture. Each variation can bring a new twist to your creamy red pepper gnocchi! Store leftovers in an airtight container in the fridge. They can stay fresh for about 3 days. Make sure to let the dish cool down before sealing it. This helps keep the flavors intact. You can freeze gnocchi and sauce separately. First, let the sauce cool completely. Then, pour the sauce into freezer-safe bags. For the gnocchi, spread them on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to bags. They will keep well for up to 2 months. To reheat, you can use the stovetop or microwave. For the stovetop, add the sauce to a pan over low heat. Stir until warm, then add the gnocchi. If using the microwave, place the gnocchi and sauce in a bowl. Heat in short intervals, stirring in between. This helps keep the texture smooth and creamy. Gnocchi is a type of pasta made from a few simple ingredients. You need: - 1 pound of gnocchi (fresh or store-bought) - Potatoes or flour - Eggs (some recipes) These ingredients create a soft, pillowy texture that pairs well with many sauces. You can store creamy red pepper gnocchi in the fridge for up to three days. Keep it in an airtight container. If you want to store it longer, consider freezing it. This keeps the flavors fresh and delicious. Yes! You can prepare the sauce and cook the gnocchi in advance. First, make the creamy red pepper sauce and let it cool. Store it in the fridge. Cook the gnocchi just before serving. This helps keep the gnocchi light and fluffy. In this article, we explored how to make creamy red pepper gnocchi from scratch. We covered essential ingredients, step-by-step cooking instructions, and tips to enhance flavor. With variations to suit different diets and storage methods to keep leftovers fresh, you can enjoy this dish your way. Simple yet delicious, this gnocchi is a great meal for any occasion. Try it out and impress your family and friends with your cooking skills!

Creamy Red Pepper Gnocchi

A delicious and creamy gnocchi dish made with roasted red peppers and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound gnocchi (fresh or store-bought)
  • 2 large red bell peppers, roasted and peeled
  • 1 cup heavy cream
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • Preheat your oven to 450°F (232°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet lined with parchment paper. Roast for approximately 20 minutes, or until the skins are charred and blistered. Once roasted, transfer the peppers to a bowl and cover it with plastic wrap to steam. After they've cooled for a few minutes, peel off the charred skins and set the roasted peppers aside.
  • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
  • Stir in the minced garlic and continue to cook for an additional minute, just until the garlic becomes fragrant and golden.
  • Add the peeled roasted red peppers to the skillet. Then, mix in the dried oregano, smoked paprika, and a pinch of salt and pepper. Cook the mixture for about 3-4 minutes, allowing the flavors to blend beautifully.
  • Transfer the pepper mixture to a blender and blend until smooth and creamy. Return this puree back to the skillet, then pour in the heavy cream, stirring until the sauce is fully combined. Taste and adjust the seasoning if necessary.
  • While you prepare the sauce, bring a large pot of salted water to boil. Add the gnocchi and cook according to package instructions until they float to the surface, typically about 2-3 minutes.
  • Drain the gnocchi and gently fold them into the creamy red pepper sauce, allowing them to soak in the flavors for about a minute.
  • Plate the gnocchi immediately, garnishing with fresh basil leaves and sprinkling grated Parmesan cheese on top if desired.

Notes

Serve the gnocchi in shallow bowls, drizzling with a bit of extra cream sauce and adding a sprig of basil on top for a pop of color.
Keyword creamy sauce, gnocchi, red pepper