Go Back
- 1 lb potato gnocchi - 2 large red bell peppers - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves When making creamy roasted red pepper gnocchi, the quality of your ingredients matters. I love using fresh, vibrant red bell peppers. They bring a sweet and smoky flavor to the dish. Potato gnocchi is my go-to choice because it gives a soft and pillowy texture. You can use store-bought or make your own. Either way, it will taste great! Heavy cream adds a rich and velvety touch. The Parmesan cheese adds depth and a salty kick. You can adjust the amount based on your taste. For seasonings, olive oil and minced garlic create a fragrant base. Smoked paprika adds warmth and a slight smokiness. Don't forget salt and pepper for balancing the flavors! Finally, fresh basil leaves are perfect for garnish. They add color and a fresh taste to the dish. I always recommend adding them right before serving for the best flavor. With these ingredients, you can create a delicious, creamy roasted red pepper gnocchi that will impress everyone at your table! - First, preheat your oven to 400°F (200°C). This step helps the peppers roast evenly. - Next, cut the red bell peppers in half. Remove the stems and seeds. - Place the peppers cut-side down on a baking sheet lined with parchment paper. - Roast the peppers in the oven for about 25-30 minutes. Wait until the skins are blistered and charred. - Once they are done, remove them from the oven and let them cool slightly. Peel off the skins when they are warm. - In a blender or food processor, combine the roasted peppers, heavy cream, smoked paprika, salt, and pepper. - Blend until smooth and creamy. This will be the base of your sauce. - In a large skillet, heat olive oil over medium heat. - Add minced garlic to the skillet and sauté for about 1 minute. It should smell great! - Pour the roasted red pepper cream sauce into the skillet. Bring it to a simmer. - Cook for 5-7 minutes, stirring occasionally. This will let the flavors meld together. - While the sauce simmers, cook the gnocchi according to the package instructions. - Drain the gnocchi when it’s done. - Add the gnocchi to the skillet with the sauce. Toss gently to coat them well. - Stir in the grated Parmesan cheese. Mix until it melts and blends into the sauce. - Taste the dish and adjust the seasoning with salt and pepper if needed. Now you have a creamy, flavorful dish ready to enjoy! To get the best texture for your gnocchi, use a gentle touch. When boiling, only cook until they float. This means they are ready. Avoid overcooking them, or they will become mushy. For roasting bell peppers, set your oven to 400°F (200°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a baking sheet. Roast until the skins are blistered and charred. This should take about 25-30 minutes. After roasting, let them cool. The skins will peel off easily. To give your dish a little kick, try adding a pinch of red pepper flakes. They will bring warmth without overpowering the creamy flavor. You could also use a dash of Italian seasoning for extra herb notes. For cheese, Parmesan is classic, but feel free to mix it up. Try using goat cheese or feta for a tangy twist. These cheeses can add a unique flavor that complements the sauce. When serving, use shallow bowls to showcase the gnocchi. Garnish with fresh basil leaves for a pop of color and flavor. A light sprinkle of extra Parmesan on top makes it even more appealing. Pair this dish with a simple side salad for freshness. A crisp green salad will balance the creamy sauce. You may also enjoy it with a glass of white wine. A Chardonnay or Pinot Grigio works well here. {{image_2}} You can change up the veggies for a tasty twist. Consider adding spinach or mushrooms. Both give texture and flavor. If you want to go dairy-free, use plant-based cream and cheese. Almond or coconut cream works well. To spice things up, add chili flakes to the sauce. It gives a nice kick. You can also try fresh herbs like basil or parsley. These add freshness and depth to the flavor. If you can't find gnocchi, use small pasta like shells or bowties. They soak up the sauce nicely. You can also try zucchini noodles or polenta for a gluten-free option. This keeps it light and fun. To store leftover creamy gnocchi, place it in an airtight container. Glass or plastic containers work well. Make sure the lid seals tightly to keep air out. This helps maintain the flavor and texture of the dish. For long-term storage, you can freeze the gnocchi. First, let it cool to room temperature. Then, transfer it to a freezer-safe container or a resealable bag. Remove as much air as possible before sealing. For best texture, freeze gnocchi without sauce. To reheat, thaw it in the fridge overnight. Then, warm it in a skillet over low heat with a splash of cream. In the fridge, creamy roasted red pepper gnocchi stays fresh for about 3-4 days. Look for signs of spoilage, such as an off smell or changes in color. If the sauce looks separated or curdled, it's best to throw it away. Always trust your senses when it comes to food safety. Gnocchi is made from potato, flour, and egg. This mix creates a soft, pillowy pasta. The potatoes give it a smooth texture. Flour helps it hold shape when cooking. Eggs add richness and bind the dough. You can find both store-bought and homemade gnocchi. Yes, you can use homemade gnocchi! Fresh gnocchi adds a personal touch. Just cook it as you normally would. Follow the same steps as with store-bought gnocchi. Homemade gnocchi may take a bit less time to cook, so watch it closely. To spice up this dish, add red pepper flakes. You can also use a spicy paprika. Another option is to mix in diced jalapeños. Start with a little and taste as you go. This way, you can control the heat level to your liking. Yes, this recipe is great for meal prep! You can make the sauce ahead of time. Store it in the fridge for up to four days. Just cook the gnocchi fresh when you're ready to eat. This keeps the texture nice and soft. You can use half-and-half or whole milk instead of heavy cream. This will make the dish lighter. You can also try coconut milk for a dairy-free option. Just remember, lighter creams may change the sauce's thickness and richness. In this article, we explored how to make creamy gnocchi with roasted red peppers. You learned about the key ingredients, seasonings, and easy cooking steps. We shared cooking tips and fun variations, plus how to store leftovers. This dish is flexible and perfect for any skill level. With a little creativity, you can personalize it to fit your taste. Enjoy making it your own and savor the flavors!

Creamy Roasted Red Pepper Gnocchi

Indulge in a bowl of creamy roasted red pepper gnocchi that's packed with flavor! This easy recipe combines perfectly cooked potato gnocchi with a rich sauce made from roasted red peppers, cream, and Parmesan cheese. Ideal for a cozy dinner, it takes just 50 minutes to prepare. Discover the full recipe and create a delicious meal that will impress your family and friends. Click through to explore the recipe now!
Print Recipe Pin Recipe

Ingredients
  

1 lb potato gnocchi (store-bought or homemade)

2 large red bell peppers

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Cut the red bell peppers in half, remove the stems and seeds, and place them cut-side down on the prepared baking sheet.

      Roast the peppers in the oven for about 25-30 minutes, until the skins are blistered and charred. Remove from the oven and let them cool slightly before peeling off the skins.

        In a blender or food processor, combine the roasted peppers, heavy cream, smoked paprika, salt, and pepper. Blend until smooth and creamy.

          In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

            Pour the roasted red pepper cream sauce into the skillet. Bring to a simmer and allow it to cook for 5-7 minutes, stirring occasionally.

              While the sauce simmers, cook the gnocchi according to package instructions. Drain and add the gnocchi to the skillet, tossing gently to coat them in the sauce.

                Stir in the grated Parmesan cheese, mixing until it melts and incorporates into the sauce.

                  Taste and adjust seasoning with salt and pepper, if needed.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the gnocchi in shallow bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan on top for a vibrant and appetizing finish.