Creamy Red Pepper Gnocchi
Gnocchi and creamy sauce were made for each other, especially when roasted red peppers are involved.
The sauce is rich without feeling too heavy, with a slightly sweet, smoky flavour that gets into every little curve of the gnocchi.
Gnocchi is one of those things I keep around for the nights when cooking needs to be easy, but dinner still needs to feel like a proper dinner.
A packet cooks in minutes, and because those little potato dumplings soak up sauce so well, you really don’t need to do much to make them good.
For this creamy red pepper gnocchi, the sauce does most of the work.
Roasted red peppers give it that gorgeous orange-red colour and a natural sweetness, while garlic, cream and a little Parmesan turn it into something smooth and savoury.
I like leaving the sauce fairly thick too. It should cling to the gnocchi rather than disappear underneath it.
Once the gnocchi goes into the pan, give everything a couple of minutes together.
Some pieces will get completely covered in sauce, others will catch slightly around the edges, and those are usually the ones I go for first.
A handful of rocket on top might seem like a small thing, but I wouldn’t skip it.
That fresh, peppery bite is really good against such a creamy sauce. Add another little shower of Parmesan and that’s dinner.
It’s simple, comforting and just a bit nicer than you’d expect from something that starts with a packet of gnocchi.
And if there’s any sauce left in the pan afterwards, absolutely drag a piece of bread through it.
That’s half the reason for making it this creamy in the first place.
Why You’ll Love This Recipe
- Ready in around 30 minutes.
- Rich, creamy roasted red pepper sauce.
- Soft, fluffy gnocchi that absorbs every bit of flavour.
- Made with simple ingredients.
- Vegetarian and easy to customise.
- Perfect for busy weeknights.
- Restaurant-quality with very little effort.
Ingredients
- 500g potato gnocchi
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 2 roasted red peppers
- 2 tablespoons tomato paste
- 400g chopped tomatoes
- 150ml double cream
- 50g grated Parmesan
- 1 teaspoon dried oregano
- Salt and black pepper
- 2 large handfuls fresh rocket
- Fresh parsley, chopped
How To Make Creamy Mediterranean Red Pepper Gnocchi
Build The Sauce
- Heat the olive oil over medium heat.
- Cook the onion until soft and lightly golden.
- Stir in the garlic and cook for another minute.
- Add the roasted peppers, tomato paste, chopped tomatoes and oregano.
- Simmer for 10 minutes.
Blend Until Smooth
- Carefully blend the sauce until silky smooth.
- Return it to the pan.
- Stir in the cream and Parmesan.
- Season with salt and black pepper.
Cook The Gnocchi
- Bring a large pan of salted water to the boil.
- Cook the gnocchi until they float to the surface.
- Drain well.
Finish Everything Together
- Add the cooked gnocchi to the sauce.
- Fold gently until every piece is coated.
- Stir through a little chopped parsley.
- Serve topped with fresh rocket, extra Parmesan and a drizzle of extra-virgin olive oil.
Tips
- Blend the sauce until completely smooth for the creamiest finish.
- Freshly grated Parmesan melts much better than pre-grated cheese.
- Add a splash of pasta water if the sauce becomes too thick.
- Stir the rocket through at the very end so it keeps its fresh flavour.
Variations
- Add grilled chicken for extra protein.
- Stir in spinach instead of rocket.
- Add chilli flakes for gentle heat.
- Top with toasted pine nuts for extra crunch.
- Swap Parmesan for pecorino for a saltier finish.
What To Serve With It
- Garlic bread
- Mediterranean salad
- Roasted vegetables
- Focaccia
- Garlic mushrooms
Storage
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently over low heat with a splash of milk or cream to loosen the sauce.
Frequently Asked Questions
Can I use shop-bought gnocchi?
Yes. Shelf-stable or fresh gnocchi both work perfectly.
Can I freeze the sauce?
Absolutely. Freeze the sauce on its own for up to three months and cook fresh gnocchi when you’re ready to serve.
Can I make it dairy-free?
Yes. Use a plant-based cream and dairy-free Parmesan alternative.
Why is my sauce too thick?
Simply stir in a splash of reserved pasta water, vegetable stock or milk until it reaches your preferred consistency.
