Description
Soft, pillowy gnocchi tossed in a creamy sauce with roasted vegetables, herbs, and melted cheese for a comforting Italian-inspired dish.
Ingredients
Units
Scale
For the Gnocchi:
- 1 lb potato gnocchi (store-bought or homemade)
- 1 tbsp olive oil
- 1/2 tsp salt
For the Sauce:
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced bell peppers (red, yellow, or orange)
- 1/2 cup diced zucchini
- 1/2 cup diced tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup chopped fresh basil
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top (about 2 minutes). Drain and toss with 1 tbsp olive oil to prevent sticking.
Prepare the Sauce:
- In a large skillet, heat butter and olive oil over medium heat. Sauté onions and garlic until fragrant (about 1-2 minutes).
Add the Vegetables:
- Stir in bell peppers, zucchini, and tomatoes. Cook for 5 minutes until softened.
Make it Creamy:
- Lower heat and add heavy cream, Parmesan cheese, red pepper flakes, oregano, black pepper, and salt. Stir until smooth and creamy.
Combine & Serve:
- Add the cooked gnocchi to the sauce and toss to coat. Stir in fresh basil.
- Serve hot, garnished with parsley and extra Parmesan.
Notes
- To make it extra cheesy, top with mozzarella and broil for 2-3 minutes until bubbly.
- Substitute heavy cream with half-and-half for a lighter version.
- Serve with garlic bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Comfort Food, Pasta
- Method: Sautéing, One-Pot
- Cuisine: Italian
