Gnocchi with Red Pepper Rosemary Sauce

Nutriscore Rating: 69/100

Savor the comforting elegance of Gnocchi with Red Pepper Rosemary Sauce, a delightful fusion of pillowy potato gnocchi and a velvety, roasted red pepper sauce bursting with flavor. This dish elevates weeknight dining with its perfectly charred peppers, fresh rosemary, and creamy Parmesan-infused sauce. The subtle sweetness of roasted bell peppers is balanced by aromatic garlic, onion, and a whisper of chili flakes for optional heat. Finished with a fresh rosemary garnish, this recipe is a perfect blend of simplicity and sophistication, ready in just 40 minutes. Ideal for cozy dinners or impressive entertaining, this gnocchi dish is a crowd-pleaser rich in flavor and texture.

Recipe Information

• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 500 grams Potato gnocchi
• 2 large Red bell peppers
• 2 tablespoons Olive oil
• 2 large Garlic cloves
• 1 small Yellow onion
• 2 sprigs Fresh rosemary
• 120 milliliters Heavy cream
• 50 grams Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 0.25 teaspoons Red chili flakes (optional)
• 3 liters Water

📝 Instructions

13 steps

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

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

3. Roast the peppers in the preheated oven for 20 minutes, or until the skins are charred and blistered.

4. While the peppers roast, bring 3 liters of water to a boil in a large pot and add 1 teaspoon of salt for cooking the gnocchi later.

5. Remove the roasted peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate to let the peppers steam for 10 minutes. Once cooled slightly, peel off and discard the skins.

6. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes, or until softened.

7. Add the minced garlic and 1 sprig of rosemary (whole) to the skillet. Sauté for 1-2 more minutes, until fragrant. Remove and discard the rosemary sprig.

8. Transfer the roasted peppers, sautéed onions, and garlic from the skillet to a blender. Add the heavy cream, 30 grams of Parmesan cheese, 0.5 teaspoons of ground black pepper, and optional chili flakes. Blend until smooth.

9. Return the blended sauce to the skillet and let it simmer on low heat for 5 minutes. Taste and adjust seasoning if needed.

10. Cook the gnocchi in the boiling salted water according to the package instructions (usually 2-3 minutes, until they float to the surface). Drain well.

11. Add the cooked gnocchi to the skillet with the red pepper sauce, tossing gently to coat.

12. Plate the gnocchi and garnish with the remaining Parmesan cheese and the leaves from the second rosemary sprig, chopped finely.

13. Serve immediately and enjoy your Gnocchi with Red Pepper Rosemary Sauce!

Nutrition Facts

1 serving (1086.9g)

Calories		430
% Daily Value*
Total Fat		28.3 g	36%
	Saturated Fat	13.0 g	65%
	Polyunsaturated Fat	0.0 g
Cholesterol		64 mg	21%
Sodium		960 mg	42%
Total Carbohydrate		32.6 g	12%
	Dietary Fiber	4.3 g	16%
	Total Sugars	7.6 g
Protein		8.7 g	17%
Vitamin D		0.2 mcg	1%
Calcium		237 mg	18%
Iron		2.2 mg	12%
Potassium		489 mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1031 cal (60.8%%)

Protein: 140 cal (8.3%%)

Carbs: 523 cal (30.9%%)