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Gnocchi with roasted red peppers and fresh basil in a light tomato sauce is a delightful dish that combines comforting textures with vibrant flavors. Perfect for a quick weeknight dinner or a special occasion, this recipe highlights the rich taste of roasted peppers paired with fragrant basil and a simple tomato base.
Ingredients
- 1 pound of potato gnocchi
- 2 large red bell peppers
- 2 cups of cherry tomatoes, halved
- 3 cloves of garlic, minced
- 1/4 cup of fresh basil leaves
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Optional: grated Parmesan cheese
Preparation Steps
Start by roasting the red peppers. Preheat your oven to 400°F (200°C). Place the peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is charred. Let them cool, then peel and chop into strips.
While the peppers are cooling, cook the gnocchi in boiling salted water according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the cherry tomatoes and cook for 3-4 minutes until they begin to soften.
Stir in the roasted red peppers and cook for another 2 minutes. Add the cooked gnocchi to the skillet and gently toss to coat everything evenly in the sauce. Season with salt and pepper to taste.
Finishing Touches
Remove the skillet from heat and stir in the fresh basil leaves. For added flavor, sprinkle with grated Parmesan cheese if desired. Serve immediately, garnished with extra basil for a fresh look.
Enjoy Your Meal
This dish pairs beautifully with a crisp white wine or sparkling water with lemon. The combination of roasted peppers, basil, and light tomato sauce makes it a flavorful and satisfying choice for any occasion. Enjoy your homemade gnocchi with roasted red peppers and basil!