Something quite magical happens when you roast a red pepper. It almost completely transforms in flavour, intensifying in sweetness and richness, to create something one can only describe as magnificent. This sundried tomato & roasted red pepper gnocchi is just as good at it sounds. Salty, savoury, crispy, umami and just oh so delicious.Jump to Recipe
WHY SHOULD I COOK IT?
Crispy baked gnocchi drenched in the most delicious roasted red pepper, basil and sundried tomato sauce, finished with a generous shaving of parmesan cheese. You really can’t beat it.
WHAT’S THE OCCASION?
An easy-peasy date night dinner, a comforting weekend supper, or an impressive yet casual dinner party dish. It’s ideal for feeding veggies, but satisfying enough that the carnivores will love it too!
HOW LONG WILL IT TAKE ME?
My roasted red pepper gnocchi will take you between 40-45 minutes from start to finish, with only about 15 minutes of hands-on time needed.
IS IT DIFFICULT?
Not at all! This red pepper gnocchi recipe is super easy. There is only the most minimal amount of prep and you pretty much just let the oven do all the work. For difficulty, it’s a 5/10.
WHY IS IT HEALTHY?
There is a big misconception that all pasta and gnocchi dishes are unhealthy. This definitely doesn’t have to be true – my roasted red pepper gnocchi is full of goodness, veggies and fibre. Both red peppers and tomatoes are remarkably high in vitamin C, with a single portion of this sauce containing almost 200% of your recommended daily allowance. In my
WHAT EQUIPMENT DO I NEED?
A sharp knife and chopping board, three baking trays, a food processor or blender, a saucepan, something to stir everything together and if you would like to serve the dish with parmesan, a fine grater.
TIPS FOR THE BEST SUNDRIED TOMATO & ROASTED RED PEPPER GNOCCHI EVER:
- Fresh gnocchi is the key. As we are roasting the gnocchi here, it is better to use a fresh gnocchi rather than one of the dried variety. You can find this next to the fresh pasta in the supermarket or, if you are feeling extra fancy, can even make your own. However, if you can only find dried gnocchi, we can make that work also. Just cover the gnocchi with freshly boiled water and let it rehydrate for 15 minutes before jumping into step 2.
- It’s all in the seasoning. Seasoning is essential for bringing out the wonderful umami flavours of this sauce. Make sure you are tasting the sauce between blends so that you get the balance just right. Remember that salt enhances flavour, whereas black pepper changes it and adds depth.
- Don’t skimp on the parmesan. It’s amazing how just a simple grating of parmesan can level up this roasted red pepper gnocchi. When I serve this, I always put the parmesan and grater on the table so that my guests can help themselves to more if they so wish. If you would like to keep this completely plant-based you can, of course, use a vegan alternative (this is a great recipe if you would like to make your own!).
If you make this sundried tomato & roasted red pepper gnocchi please let me know! You can tag me in photos on IG @georgieeatsuk, use the #georgieeats or leave me a comment down below. If you want to check out my AMAZING photographer, you can do so here: @kirstyjaynerussell and here: kirstyjaynerussell.com. Keep smiling!
SUNDRIED TOMATO & ROASTED RED PEPPER GNOCCHI
Crispy baked gnocchi drenched in the most delicious roasted red pepper, basil and sundried tomato sauce, finished with a generous shaving of parmesan cheese.
- 3 red peppers
- 2 red onion peeled & halved
- 2 cloves of garlic unpeeled
- 3 tbsp extra virgin olive oil
- 1 kg fresh gnocchi (GF if necessary)
- 10 sundried tomatoes roughly chopped
- 250 ml passata
- ½ tsp dried thyme
- 15 g (1/2 a bunch) fresh basil roughly chopped
- sea salt & freshly ground black pepper
- parmesan cheese (or a vegan alternative)
Preheat the oven to 180°c (fan assisted)/200°c/gas mark 6.
Place the whole red peppers, stalk facing up, halved red onions and garlic cloves onto a baking tray. Drizzle with 1 tbsp of olive oil, plus a little salt and pepper, then roast in the oven for 25-30 minutes, or until charred and soft.
Pour the fresh gnocchi between another two baking trays, drizzle with the remaining oil and sprinkle over a generous pinch of salt and pepper. Mix everything together, then place the trays into the oven alongside the vegetables for 25 minutes, or until golden on the outside but still soft in the middle.
Allow the peppers to cool a little before tearing out the stalk and removing the charred skin with your fingers. Squeeze the garlic flesh out of the skin, then blitz with the pepper and red onion in a food processor along with half the sundried tomatoes, passata, thyme and generous amounts of sea salt and black pepper until smooth. Taste and adjust the seasoning.
Transfer the sauce into a saucepan to reheat. Add the roasted gnocchi, remaining sundried tomatoes and most of the basil into the pan, then stir to combine. Divide between bowls and serve topped with the remaining basil and a grating of parmesan cheese.
If you can only find dried gnocchi, that can also work for this recipe. Cover the gnocchi with just boiled water and let it rehydrate for 15 minutes before jumping into step 2.
VEGAN: Omit the parmesan cheese, or replace with a vegan alternative.
GLUTEN-FREE: Use gluten-free gnocchi.
For variations and tips on this recipe, see within the post.