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Roasted Red Pepper Gnocchi Recipe

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4 from 7 reviews

This Roasted Red Pepper Gnocchi recipe is a vibrant, comforting dish combining tender gnocchi with a creamy, smoky red pepper sauce. Roasted sweet red peppers and zucchini are blended with fresh basil, garlic, and spices to create a rich sauce that perfectly coats the gnocchi for a delicious, hearty meal. It’s a delightful vegetarian option that is easy to prepare and bursting with flavor.

Ingredients

Vegetables and Herbs

  • 3 sweet red peppers (pointed peppers preferred)
  • 1 small zucchini
  • 1/2 small onion
  • 1 garlic clove, minced
  • 1/4 cup fresh basil leaves

Other Ingredients

  • 2 tbsp olive oil (divided)
  • 1/2 tsp dried thyme
  • 1/2 tsp sweet paprika
  • 3 tbsp plant milk (of choice)
  • 4 cups gnocchi
  • Pinch of salt
  • Pinch of black pepper (optional)

Instructions

  1. Preheat and Prepare Vegetables: Preheat the oven to 390°F (200°C) and line a baking sheet with parchment paper. Remove stems, seeds, and membranes from the red peppers, then dice into 3-4 pieces each. Dice the zucchini into rounds. Place both peppers and zucchini on the lined baking sheet in an even layer.
  2. Season and Roast Vegetables: Drizzle 1 tablespoon of olive oil over the vegetables. Sprinkle about two-thirds of the dried thyme and sweet paprika, plus a pinch of salt. Toss well to coat all pieces evenly. Roast in the oven for 20-25 minutes until the vegetables are softened.
  3. Cool and Peel Peppers: After roasting, transfer the peppers to a bowl and cover with a plate or foil. Let them rest for 10-15 minutes until cool enough to handle, then peel the skins from the peppers carefully.
  4. Sauté Onion and Garlic: Heat the remaining olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic along with the remaining dried thyme and sweet paprika. Cook for about 1 more minute, stirring continuously.
  5. Blend Sauce: In a blender cup, combine the roasted peppers, zucchini, fresh basil leaves, sautéed onion and garlic mixture, and plant milk. Blend until the mixture becomes a thick, smooth sauce.
  6. Cook Gnocchi: Prepare the gnocchi according to package instructions in lightly salted boiling water. Reserve half a cup of the cooking water, then drain the gnocchi in a colander.
  7. Combine and Serve: Add the drained gnocchi to the skillet and pour the roasted red pepper sauce over them. Stir well. Gradually add spoonfuls of the reserved cooking water, stirring continuously until the sauce coats the gnocchi and reaches your desired consistency. Season with salt and black pepper if desired. Serve immediately in bowls.

Notes

  • Peeling the roasted red pepper skins enhances the sauce's smoothness and flavor.
  • Adjust the amount of plant milk and reserved cooking water to reach your preferred sauce thickness.
  • You can use any type of plant milk, such as almond, oat, or soy milk.
  • If fresh basil is unavailable, substitute with other fresh herbs like parsley or omit.
  • This dish is vegetarian and can be made vegan by ensuring the gnocchi does not contain eggs.
  • For extra heat, add a pinch of chili flakes when sautéing the onion and garlic.

Find it online: https://miracooking.com/roasted-red-pepper-gnocchi-recipe/