Tender potato gnocchi tossed in a silky roasted red pepper and tomato cream sauce with garlic, Parmesan, and spinach for a quick, rich, and comforting Italian-inspired dinner.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 570 kcal
- Protein
- 15 g
- Carbs
- 72 g
- Fat
- 26 g
- Fiber
- 6 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…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
- 0.5 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
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Instructions
- 1
Lemon zest or a small squeeze of lemon, optional
- 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
Make the pepper sauce: Add the roasted red peppers, tomato paste, smoked paprika, stock, salt, and black pepper. Simmer for 2–3 minutes.
- 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
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
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
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
Add the spinach: Stir in the baby spinach and cook for 30–60 seconds, just until wilted.
- 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.
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