Vividly colourful yet comfortingly cosy, this Roasted Red Pepper Sauce Gnocchi is the perfect way to mark the transition from summer to autumn!
I came up with this dish because I was trying to find a way to use up the leftover roasted red pepper sauce I had when I made this Butternut Squash Quinoa Bowl.
This sauce strikes a perfect balance between lots of different flavours: it’s naturally sweet from the roasted red peppers, nutty from the pine nuts, herby from the oregano and basil, slightly tart from the lemon juice and has a bit of a kick from the cayenne pepper!
I thought this sauce would go really well with some carbs, so I tried it with pasta first, and then with gnocchi. It was pretty nice with pasta, but even better with gnocchi – the balance of the soft-chewy carby-ness of the gnocchi soaking up all the lovely flavours of the sauce was just spot on!
This Roasted Red Pepper Sauce Gnocchi is vegan and can easily be made gluten-free too – you can either make you own homemade gluten-free gnocchi or use your favourite shop-bought gluten-free gnocchi or pasta.
I like to top it with fresh basil and black kalamata olives, and serve it with a side salad. For extra protein, add some chickpeas or almond bacon!
This is such a quick and easy meal to throw together, making it the perfect satisfying yet relatively healthy weeknight meal. Just boil some gnocchi and whip up the roasted red pepper sauce.
Then stir in the sauce and it’s ready to eat! If you want to save even more time, you could use roasted red peppers from a jar rather than roasting your own.
Looking for more delicious pasta recipes? Check out my:
- Creamy Tomato Sauce Pasta
- Creamy Pesto Pasta
- Creamy Sundried Pesto Pasta
- Creamy Pumpkin Chestnut Pasta
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Roasted Red Pepper Sauce Gnocchi is easy to make and super comforting.
- 1 sweet red pepper, roughly chopped
- 2 tablespoons pine nuts
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1 clove of garlic
- Salt + pepper, to taste
- Cayenne chilli pepper, to taste
- 2 portions gnocchi either store-bought or home-made, ensure gluten-free/vegan if necessary - or sub your favourite pasta
- Fresh basil
- Black kalamata olives
Preheat oven to 180 degrees (350 degrees)
Place the red pepper on a baking tray, drizzle with olive oil and bake in oven for 20-30 minutes until soft and slightly charred
Place the roasted red peppers and all other ingredients for the sauce in a blender or food processor. Blend until mostly smooth but leave it slightly chunky for texture
Cook gnocchi according to instructions on packet (or recipe you are using) and drain when ready
Stir the sauce into the cooked gnocchi
Top with fresh basil and olives if desired
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