Gnocchi is one of the ultimate comfort foods. There is something especially homely and delicious about these potato dumplings, and this roasted peppers and tomato sauce will not disappoint you.
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This dish is perfect for when you are craving something hearty, but don’t want to spend ages over a stove. The sauce is super easy, and takes minimal prep. I love roasting tomatoes and peppers, it fills the whole house with an amazing aroma. That smell alone is sure to make anyone hungry.
For this recipe, I am using shop-bought gnocchi, but you can also make your own by following my homemade gnocchi recipe. Making your own gnocchi isn’t hard, but does take some effort which is why lately I have been relying on shop-bought. I try to buy the ones in the fridge section rather than off the shelves. The ones in the fridge tend to be fresher and taste better.
Using fresh basil is really key in this recipe, it finishes off the sauce perfectly and the flavor is just so much better than the one you get from dried basil. The sweet paprika is also very important in this recipe, you can’t substitute it with smoked paprika, as it will change the whole flavour profile.
This recipe really doesn’t have many ingredients, but the few that are required should be fresh. Trust me on this, the freshness of each component is what elevates this dish from “nice” to “incredible”.
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Gnocchi with Roasted Pepper and Tomato Sauce
Ingredients
- 250 g Vine Tomatoes
- 2 Red Peppers
- 4 tbsp Olive Oil
- 1/2 tbsp vegetable stock powder
- 1/2 tbsp Paprika
- Salt and Pepper to taste
- 4-5 Fresh Basil Leaves
- 120 ml Water
- 400 g Gnocchi
- 100 g Pecorino Cheese
Instructions
- Preheat the oven to 180C
- Wash the peppers and tomatoes
- Slice the peppers in half and lay them skin side up on a baking dish, brush them with olive oil and sprinkle some salt on them
- Pierce holes in the tomatoes, brush them with oil (brush the vine too!) and sprinkle with salt. Lay them next to the peppers
- Roast the peppers and tomatoes for about 40 minutes, or until the skin on the peppers is all blistered, then let it cool down for about 10 minutes
- Once cool enough, peel the peppers and take the tomatoes off the vine
- Add the peppers and tomatoes to a blender with 1 clove of garlic, the stock powder, paprika and water. Blitz until smooth
- Pour the sauce into a pan on medium heat and stir in the basil leaves. Season with salt and pepper and leave it simmer while the gnocchi cooks
- Cook the gnocchi following the instruction on the package
- Drain the cooked gnocchi and add them to the sauce, stir gently making sure all the gnocchi is covered by the sauce
- Sprinkle the pecorino on top and serve hot.
