Roasted Red Pepper Gnocchi
This roasted red pepper gnocchi combines sweet peppers, fragrant herbs and pantry staples and is such a cozy plant-based comfort food dinner idea!
Servings: 4 servings
Calories: 484kcal
Equipment
Ingredients
- 3 sweet red peppers I use pointed peppers
- 1 small zucchini
- 2 tablespoon olive oil divided
- ½ teaspoon dried thyme
- ½ teaspoon sweet paprika
- ½ small onion
- 1 garlic clove minced
- ¼ cup fresh basil leaves
- 3 tablespoon plant milk of choice
- 4 cups gnocchi
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- Remove the stems, seeds and membrane from the peppers and dice into 3-4 pieces. Dice the zucchini into rounds. Place both on a linked baking sheet in an even layer. Drizzle with 1 tablespoon olive oil, sprinkle over about two thirds of the dried thyme and sweet paprika and a pinch of salt. Toss the veggies to coat. Roast for 20-25 minutes at 390F / 200C, until softened.
- Once the peppers are cooked, transfer to a bowl and cover with a plate or foil. Leave for 10-15 minutes, then when cool enough to handle, peel the skins from the peppers.
- Drizzle olive oil in your skillet and cook the diced onion for 3-4 minutes, until softened. Add in the minced garlic and remaining thyme and sweet paprika. Sitr well and cook for a minute or so.
- Place the cooked peppers, zucchini, fresh basil leaves, onion and garlic mix and plant milk into a blender cup. Blend to a thick sauce.
- Cook the gnocchi to package instructions in lightly salted water. Reserve half a cup of the cooking water, then drain in a colander.
- Tip the gnocchi into your skillet and pour on the red pepper sauce. Stir, then add spoonfuls of the reserved cooking water. Keep stirring and adding more water until the sauce coats the gnocchi and is a consistency you like. Season with salt and black pepper, if using. Spoon into your serving bowls.
Notes
- I suggest to use the sweet red pointed peppers for this recipe as they have a nice sweetness. Regular red peppers can also be used.
- Low histamine readers may wish to use white onion, which score 0 on the SIGHI list.
- Don't forget to reserve some of the cooking water as the starch helps bring the sauce together so it coats the gnocchi.
- Nutritional information is auto-generated and should be understood to be an estimate.
- onion and garlic, which score 1. White onion can be used as a swap.
- plant milks have different scores, so it's best to use the type that works best for you.
- black pepper, which scores 2. It is optional.
- gnocchi isn't mentioned and will depend upon ingredients used. Homemade gnocchi may work better for some.
Nutrition
Calories: 484kcal | Carbohydrates: 92g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 815mg | Potassium: 308mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3105IU | Vitamin C: 122mg | Calcium: 83mg | Iron: 9mg
