Creamy Roasted Red Pepper Sauce

• 450 g (1 lb) potato gnocchi, fresh or shelf-stable
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 340 g (12 oz) roasted red peppers, drained, or about 3–4 home-roasted peppers
• 2 tbsp tomato paste
• 1/2 tsp smoked paprika
• 120 ml (1/2 cup) vegetable or chicken stock
• 180 ml (3/4 cup) heavy cream
• 25 g (1/4 cup) finely grated Parmesan, plus more for serving
• 1 tsp kosher salt, plus more for the cooking water
• Black pepper, to taste
• 2 large handfuls baby spinach

To Finish

• Fresh basil or parsley, chopped
• Lemon zest or a small squeeze of lemon, optional

1. 1

   Lemon zest or a small squeeze of lemon, optional

2. 2

   Cook the onion: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–6 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another 30 seconds, until fragrant.

3. 3

   Make the pepper sauce: Add the roasted red peppers, tomato paste, smoked paprika, stock, salt, and black pepper. Simmer for 2–3 minutes.

4. 4

   Blend: Blend the sauce until completely smooth using an immersion blender, or carefully transfer it to a countertop blender and blend until silky.

5. 5

   Make it creamy: Return the sauce to the skillet over medium-low heat. Stir in the heavy cream and Parmesan. Simmer gently for 2–3 minutes, stirring occasionally, until slightly thickened. Taste and adjust the seasoning.

6. 6

   Cook the gnocchi: Add the gnocchi to the boiling water and cook according to the package directions, usually about 2–3 minutes for shelf-stable gnocchi or less for fresh gnocchi. Once they float, they're generally ready. Reserve 1/2 cup cooking water, then drain.

7. 7

   Combine: Add the drained gnocchi to the sauce and gently toss for 1–2 minutes. Add a splash of reserved cooking water if needed until the sauce coats the gnocchi smoothly.

8. 8

   Add the spinach: Stir in the baby spinach and cook for 30–60 seconds, just until wilted.

9. 9

   Serve: Divide among four bowls and finish with grated Parmesan, fresh basil or parsley, and optional lemon zest or a small squeeze of lemon.