Gnocchi With Roasted Red Pepper Sauce Recipes
GNOCCHI WITH ROASTED RED PEPPER SAUCE
This veggie supper of a rich roasted red pepper sauce and baked cheesy gnocchi is a low-fat family supper you can prepare in minutes with our easy sauce
Provided by Amanda Grant
Categories Dinner
Time 27m
Number Of Ingredients 4
Steps:
- Heat the oven to 180C/ 160C fan/ gas 4. Cook a 500g pack gnocchi following pack instructions, then drain and tip into a casserole dish. Pour over ½ batch roasted red pepper sauce (see 'Goes well with...' below), then tear 125g ball mozzarella over the top and sprinkle over 2 handfuls breadcrumbs. Bake for 20 mins until golden and heated through.
Nutrition Facts : Calories 349 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
GNOCCHI WITH HOT AND SWEET PEPPERS
When fresh bell peppers, tomatoes and canned chipotles roast in plenty of olive oil, they become a sweet, smoky and spicy sauce. Use it to glaze gnocchi that have simultaneously crisped in their own pan and dinner is ready without much attention from you. Consider this recipe just a starting point: Add red wine vinegar for a tangy peperonatalike version, blend for a smooth sauce or top with nuts or cheese for protein. (Walnuts, hazelnuts and pine nuts, or feta, ricotta and Cheddar would all be good.) Or simply use the template for roasting vegetables with flavorings and oil to make any number of produce-heavy sauces for coating noodles, beans, grains or chicken.
Provided by Ali Slagle
Categories weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. In a 3-quart, oven-safe dish (like a 9-by-13-inch pan or a Dutch oven), combine the bell peppers, tomatoes, 1/4 cup oil, chipotle and 1 teaspoon salt. Stir to combine, then place on the oven's center rack.
- On a sheet pan, break up the gnocchi and toss with the remaining 2 tablespoons oil (no need to boil first). Season with salt and shake into an even layer. Transfer to the oven's bottom rack. Roast both the vegetables and the gnocchi until the vegetables are softened and charred in spots and the gnocchi is crisp underneath and still squishy in the middle, 25 to 30 minutes (no need to stir partway through).
- Transfer the gnocchi to the roasted peppers and stir until the gnocchi is glossy red.
GNOCCHI WITH RED PEPPER & ROSEMARY SAUCE
Hi there i used to make this for my partner before we became vegan the gnocchi and parmesan are the only parts which prevents us from eating it. Funny that! I also put raw sugar on the onion, my partner gets a sore tummy and it seems to dull it down and make it sweet
Provided by Princapessa
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Halve pepper, remove core, seeds and white membranes, then chop fresh finely. Put pepper in a medium frying pan with onion and oil. Cook over a low to medium heat for 15 minutes, stirring often, until very tender. Blend in the garlic, rosemary and zucchini and cook for a further 5 minutes, or until tender. Season with salt and pepper.
- Cook gnocchi in gently boiling water until they bob up to the surface and stay there. Carefully drain them then put them in the pan with the sauce and toss gently. Fold through the grated parmesan cheese. Serve in the pan or transfer to a heated serving bowl. Serve with extra parmesan cheese.
Nutrition Facts : Calories 173.1, Fat 14, SaturatedFat 3.6, Cholesterol 11, Sodium 197.8, Carbohydrate 6.5, Fiber 1.7, Sugar 3.8, Protein 6.1
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